Ginger Creams With Poached Plums

By Valli Little

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This Thaiinspired dessert is sure to impress.

All you have to do is throw all your ingredients of Ginger Creams With Poached Plums

  1. 3 titanium-strength gelatine leaves
  2. 1 1/2 cups (375ml) pure (thin) cream
  3. 1/3 cup (75g) caster sugar
  4. 1 cup (250ml) ginger beer
  5. 2 tsp grated ginger
  6. 1/2 tsp ground ginger
  7. Sunflower oil, to shallow-fry
  8. 8 wontons wrappers, halved diagonally
  9. Icing sugar, to dust
  10. 4 blood plums, halved
  11. 2 strips finely pared orange zest
  12. 1/2 cup (110g) caster sugar

The instruction how to make Ginger Creams With Poached Plums

  1. Soak the gelatine in a bowl of cold water for 5 minutes to soften.
  2. Meanwhile, combine the cream, sugar, ginger beer and fresh and ground ginger in a saucepan, and bring to a simmer over medium heat. Squeeze excess water from gelatine and add to cream mixture. Strain mixture through a sieve into a bowl then chill for 1 hour or until starting to thicken. Remove from fridge, lightly whisk and pour into six 200ml capacity ramekins. Return to fridge for 4 hours or until set. For the poached plums, combine the plum, orange zest, sugar and 1 cup (250ml) water in a saucepan over medium heat. Bring to a simmer, then reduce heat to low and simmer for 5 minutes or until plums are just tender and syrup thickens slightly. Remove from the heat and transfer to a heatproof bowl to cool, then place in the fridge to chill.
  3. Heat 1cm oil in a small saucepan over medium-high heat. Fry wonton wrappers, in batches, turning, for 30 seconds or until crisp and golden. Remove and drain on paper towel. Dust with icing sugar.
  4. Serve creams garnished with wonton crisps and poached plums.

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