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Plum & yoghurt fool

Ed Smith

A winningly simple fruit and dairy dessert from the head chef at Flor

Recipe Meta

Prep

20 mins

Cook

30 mins (plus dehydrating overnight)

Serves

12

Difficulty

Medium

Ingredients

For the oat biscuit

  • 300g butter
  • 270g demerara sugar
  • 200g oats
  • 10g salt
  • 10g bicarbonate of soda
  • 200g plain flour

For the yoghurt mousse

  • 250g cream
  • 2 sheets bronze gelatine
  • 110g whole milk
  • 40g sugar
  • 500g yoghurt

For the plums

  • 20 plums
  • Sugar, for sprinkling

To serve

  • 100g honey

Method

Halve and dehydrate 8 plums overnight at 55C.

To make the oat biscuit, use an electric mixer to beat the butter and sugar until just mixed – do not cream. Add the rest of the ingredients and mix until just combined.

Roll out as thin as possible between two sheets of baking paper. Bake for 4 mins at 180C (still with baking paper) on a heavy baking tray, weighed down with another baking tray.

For the yoghurt mousse, whip the cream to stiff peaks then bloom the gelatine in cold water. Warm the milk and dissolve the sugar and the gelatine in this.

When the milk is cool, mix with the yoghurt, then refrigerate. When the mix is cold, carefully whisk in the cream until there are no lumps.

Cut the rest of the plums in half, remove the stones and sprinkle with sugar. Bake in a 100C oven until the flesh is yielding and the flavour of the plum has deepened.

To serve, chop the dehydrated plums. Take 4 large spoons of the mousse and spread flat in a mixing bowl. Drizzle with honey and sprinkle with dehydrated plums. Fold together gently – you want a kind of ripple.

Add two halves of the baked plums to each bowl, spoon over the mousse mix as well as some of the cooking juices from the plums. Cover with a big slice of the biscuit.

Image: John Holdship

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