Ingredients
16 red plums
¼ cup icing sugar
½ cup caster sugar
2 tsp vanilla paste
¼ cup milk
1½ Tbsp cocoa powder
395g can sweetened condensed milk
200g dark chocolate (70% cocoa), melted
600ml thickened cream, whisked into soft peaks
Grated chocolate, thinly shredded ginger batons, diced kiwifruit and mint leaves, to serve
Method
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Slice cheeks off 12 plums and toss with icing sugar; reserve centres. Arrange cheeks on a wire rack and cook on barbecue over low heat for 20 minutes, until lightly dried, or on a tray in oven at 160°C fan-forced (180°C conventional). Dice remaining plums and reserved centres, combine with caster sugar and 1 teaspoon of the vanilla in a saucepan, then cook over low heat until a paste forms. Cool.
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Heat milk in a saucepan until simmering, whisk in cocoa and remaining vanilla, then stir in condensed milk. Cool. Fold in chocolate and cream.
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Spoon plum paste into 11/2-cup-capacity glasses and top with mousse and grated chocolate. Toss plum cheeks with ginger, kiwi and mint, then serve on the side.