Buttermilk tartlet on plums
Recipe by Joachim Nigg
Ingredients:
6 sheets of gelatin
0.5 l buttermilk
70g powdered sugar
Vanilla sugar
1/8 l cream
Procedure:
Soak the gelatin in cold water. Heat a little buttermilk and dissolve the gelatin. Mix the remaining buttermilk with powdered sugar and vanilla sugar. Fold in the whipped cream, pour into dario moulds and refrigerate.
Plum roast
Ingredients:
150 g plums
100 g sugar
1/8 l red wine
Chocolate glaze for decoration
Process:
Bring the sugar, red wine and the plums to the boil and puree.