Cheese cream au gratin with plums

Ingredients

Directions

1. 1

   Wash and stone the plums and cut them into slices. Spread the plums in an ovenproof dish and pour 2 tablespoons of port wine over them. In a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see

2. 2

   manufacturer) for approx. 25 minutes, remove and reduce the oven heat (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer). Place plums in a sieve, collecting the liquid. Put the liquid and 50 ml port wine in a pot and bring to the boil.

3. 3

   Mix 2 tablespoons of water and starch, add to the liquid, bring to the boil again and simmer for about 1 minute. Add the plums to the sauce and let them cool down.

4. 4

   Grate cheese. Put 150 g of grated cheese, cream and mustard in a pot, melt cheese in it at low heat while stirring. Remove from the heat and let it cool down a little.

5. 5

   Mix eggs, season with salt and pepper. Stir carefully into the cheese mixture. Spread the cheese mixture on 6 greased, ovenproof moulds (each containing 150 ml) and sprinkle with the rest of the cheese.

6. 6

   Place the ramekins in the fat pan of the oven. Fill up with boiling water until the ramekins are halfway through the water. Leave in the oven for 25-30 minutes. Remove from the oven and remove the rim immediately with a small knife.

7. 7

   Let the cheese cream cool for 15-20 minutes, then turn out onto 1 plate at a time. Garnish with plum sauce and watercress.