Plum guillemot with pistachio

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the mini ball baking tins. Wash, halve, stone and cut plums into small pieces.

2. 2

   Separate eggs. Beat the egg whites until stiff and chill. Mix 125 g softened butter and 125 g sugar with the whisk of the mixer until light creamy. Stir in the egg yolks one after the other. Briefly stir in flour with 2-3 tbsp. cream.

3. 3

   First fold about half of the beaten egg white into the dough, then add the plums. Fold in the rest of the beaten egg white.

4. 4

   Spread the dough into the moulds. Bake in a hot oven for 18-20 minutes (test with chopsticks!). Remove from the oven, allow to cool for approx. 30 minutes and turn out of the ramekins. Let them cool down.

5. 5

   Roast the pistachios in a pan without fat for approx. 3 minutes and remove. Caramelise 3 tablespoons of sugar in the pan, jerking the pan from time to time to distribute the sugar evenly.

6. 6

   Take it off the stove. Melt 1 tsp. butter in the caramel. Pour 75 g of cream. Place back on the stove and simmer until the caramel is liquid and slightly creamy, stirring frequently. Spread over the mini-spheres, sprinkle with pistachios and leave to cool.