A delicious dish from our “Parkschlösschen Signature recipes” recipe card collection: Baked Plum with roasted Almond Cream
by Oliver Seitel
Ingredients (for 4 persons)
200 ml whipped rice cream, or a plant-based whipped cream of your choice
2 tbsp brown sugar
1 tsp cinnamon
150 g almonds, whole, unpeeled
20 ml water
½ tsp coconut oil
2-4 tbsp almond or oat milk
2 plums
Vanilla sugar, to tase
Chopped pistachios for garnish, to taste
Preparation
Whip the rice whipping cream for about 10-15 minutes until it is creamy and voluminous.
Mix the brown sugar and cinnamon in a stainlesssteel pan, add the water and bring everything to the boil without stirring. Add the almonds and cook on high heat, stirring constantly, until the water has evaporated. Then turn the heat to medium and stir until the sugar starts to melt and the almonds are coated with caramel. Transfer the mixture to a baking tray with baking paper, pull apart with two forks and leave to cool for about 5 minutes.
Process the lukewarm roasted almonds in a food processor together with the almond milk and coconut oil to a puree. Alternatively, you can also use a ready-made „roasted almond puree“. Stir the almond paste into the whipped cream.
Halve and core the plums, sprinkle the flesh with vanilla sugar and bake at 170 °C in a convection oven for approx. 5-6 minutes.
Spread the almond puree on the baked half plums and garnish with chopped pistachios.
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