Plum Jelly with Chocolate

1. 1 Plums≈ $5.00 per kg 120 g
2. 2 Cinnamon 1 g
3. 3 Nutmeg to taste
4. 4 Sugar 15 g
5. 5 Dark chocolatepack 90 g ≈ $2.50 15 g
6. 6 Gelatin 4 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak gelatin in 30 ml cold water and leave to bloom for 10 minutes.

2. Wash plums¹, remove pits, cut into wedges, spread on a baking sheet and bake 10-15 minutes at 190 °C until soft.

3. Pass the plums¹ through a sieve into a puree.

4. Warm the puree in a saucepan, add sugar, cinnamon and nutmeg, bring to a boil and simmer for 5 minutes.

5. Remove from heat, add the bloomed gelatin and stir until completely dissolved.

6. Pour into molds, cool for 20 minutes and refrigerate for 2 hours until set.

7. Melt the chocolate in a water bath, pour it over the jelly and let set for 10 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.