Here's a fruity, festive treat to keep you cosy over Christmas.
Ingredients
4 juicy, sweet plums
30g raspberries
120mls dark rum (or apple juice)
1.5 tsp vanilla paste
100mls fresh cream
1 tsp mixed spice
4 tbsp pistachios
4-6 cardamom seeds
1 small orange
Slice Plums, soak in 120 mls of dark rum, 1 tsp vanilla paste, 1 tsp mixed spice and leave soaking for 30 minutes.
Roughly chop 4 tbsp pistachio nuts and leave to one side.
Next deseed a 4-6 cardamon pods and crush the seeds, add to whipped cream with a tsp vanilla and 2 tbsp of freshly squeezed orange juice and 1 tsp of orange zest.
Mix together.
Roll out the prepped puff pasty (recipe below) in to rectangles places drained plum slices on each pastry slice too with raspberries & pistachio and place in the over on 170 for 15/20 mins.
Top with orange & cardamon cream.
How to make gluten free pastry
Ingredients
240 g doves plain gluten free flour -
1 tsp xanthan gum - ½ tsp salt -
40 g COLD unsalted butter, cubed (v important it’s cold!) AND -
120 g cold unsalted butter, cut into thin slices and kept in the fridge until ready to use - 100 g cold water
Whisk all the dry ingredients in a bowl - flour blend, xanthum gum &salt.
Add the 40g of cold cubed butter and work it into the dry ingredients until you get a texture resembling fine breadcrumbs. (Use your finger tips/or processor to keep it all cool) .
Add the 120g of cold butter slices to the dry ingredients. Coat each butter slice in flour. Separate any that are stuck together.
Sparingly add the cold water, a little at a time. After each time you add water, toss the mixture around so the all the water covers the flour evenly .
Continue this process (gently) until all the flour has been hydrated & it starts to clump together in is crumbly. If too dry, sprinkle with a little more water (sparingly!).
Then ball it up, wrap in cling film & add to the fridge for 30 mins.
Remove the pastry from the fridge, leave for a couple of minutes (it needs to be cold but malliable).
Dust the surface with flour and roll out the pastry in to a rectangle shape. Then bring one end and fold over, roll, then repeat. Always forming a rectangle shape. Then repeat again 4/5 times. Never letting the butter melt (if it does, return to the fridge to chill). When it have been folded over servers times and a layering is formed. Wrap it in cling film and return again to the fridge.
Take it out the fridge 30 mins before using it. Then it’s ready to roll out and use for puff pastry.
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