Recipe Plum Crème for cakes, desserts, ice cream low-carb gluten-free
The crème serves as cake filling, dessert or ice cream addition, candy filling or spread!
- 700 g plums (or damsons pitted and cut into halves)
- 100 g Dr. Almond Caramel Dream
- 30 g water
- 20 g Dr. Almond Vanilla Pudding Powder
- 17 g Dr. Almond Citrus Fiber
- 3 tbsp plum brandy (optional)
- Melt the caramel dream in a saucepan.
- Add plums/damsons and bring to the boil at higher heat. Turn down the flame and cook until the liquid is reduced by half.
- Mix citrus fiber and vanilla pudding powder. Add water, mix together and boil up briefly. Thoroughly mash with a hand blender! This gives the mixture a super creamy consistency and the citrus fiber develops its full thickening effect!
- Finally, add the plum brandy, if you like! Allow to cool and use as you wish!
- You can use the plum crème as cake filling, as delicious addition to desserts and ice cream, as candy filling or for spreading!
- PS: You can vary the consistency as you wish through changing the quantity of citrus fiber!
