An ooey, gooey, tangy omelet that is sure to gratify the spoiled palate. If I can find Dubliner Irish cheese, I prefer to substitute it for Parmesan.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 3 hrs 45 mins |
| Total Time: | 4 hrs 5 mins |
| Servings: | 5 |
Ingredients
- 2 cups plums, pitted and sliced
- 1 tablespoon water (Optional)
- 1 (.25 ounce) package unflavored gelatin
- ½ cup hot water
- ½ cup white sugar
- 2 tablespoons lemon juice
- ½ cup evaporated milk
Instructions
- Place plums into a saucepan over medium-low heat. Cover and simmer, stirring occasionally, until soft, 5 to 10 minutes, adding 1 tablespoon water if the mixture becomes too thick or starts to burn. Remove from the heat and allow to cool, 15 to 30 minutes.
- Dissolve gelatin in 1/2 cup hot water in a bowl Stir in cooled plums, sugar, and lemon juice; mix until sugar dissolves. Transfer to the refrigerator and chill until the mixture begins to thicken, about 30 minutes.
- Whip evaporated milk in a mixing bowl with an electric mixer until thick. Gently spoon whipped milk into the plum mixture. Beat again with the electric mixer until fluffy and well combined. Chill for at least 3 hours before serving.
Nutrition Facts
| Calories | 148 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 30 mg |
| Sugars | 29 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I did not have any unflavored jello so I just cooked up 2 cups of yellow plums and added a 3oz. (85 gram) package of flavored jello ( I used orange because that is what I had) to the hot stewed plums and stirred until dissolved. I did not add more water or sugar to the mixture . I added the whipped evaporated milk (3/4 cup) to the setting jello mixture and whipped the entire mixture until frothy and light. The skins disappeared and it set beautifully. It was a bit tart but I prefer tart to overly sweet. Will make again as a light dessert for the summer.
I strained the skin out of the mix and it mixed up fluffy.
Totally delicious! Didn’t make any adjustments and thought it super easy to make. This is a flummery so I had no issues with the skins…in fact it added to the dish. I have now made this using strawberries next going to try blueberries.
I didn’t think this was going to work as I was making it because I couldn’t get the evaporated milk to get thick when I whipped it. I’d never whipped evaporated milk before and I expected it to thicken more like cream, but it doesn’t. It just gets a bit bubbly. But I mixed it in anyway and put it in the fridge and it did thicken! And it tasted delicious. I left out the lemon juice because I was using sour plums, but otherwise followed the recipe and it was really good!
Lovely tart taste of plums combined with light texture of the slightly sweet milky base. Will definitely make again
It turned out really nice…best use of plums…
This didn’t turn out for me, maybe I didn’t whip milk long enough. I might try it again.
I really was just expecting a so so kind of coffee cake. But, boy, was I wrong! This cake (kuchen) was absolutely delicious. I used plums off of my tree (I had a huge bumper crop) and I was so glad it turned out as good as it did. I thought it would be too sweet but the plums gave it a delicious tanginess. I0t would be good with ice cream, a cup of coffee or a glass of milk. I will definitely be making this again0
I think this has good potential, but my family did not prefer it. I think the biggest complaint was the skins. Next time I try it I will check out some of the other reviewers ideas and definitely make sure they are peeled and pureed.
A great light, fruity dessert for summer. I cooked the plums much longer, removing the skins along the way, and used regular evaporated milk — no fat means no texture when you whip it. I also chilled the bowl first, just like when you whip cream, to make it as light and airy as possible. Next time, I think I’ll cut the lemon juice by half, it doesn’t need that extra tartness and I want more of the plum flavor to come through. I may also try reducing some of the plum juice, or even use that instead of water for the gelatine.
I had a ton of yellow plums I needed to use and they made delicious flummery!
I used these ingredients and did some of my own method. I took fresh plums and put them in boiling water for 3 minutes. Then I peeled, pitted and pureed them. I dissolved the gelatin in the hot plum water (for colour). Then continued following the recipe. I just folded in the thickened milk and it turned out great!
Turned out great.. our plums were mushy and sweet and needed to be used. The first time I made this, I left the skins on, which gives the mousse a lovely mauve colour, however, they needed to be strained out and that was a lot of work. So, seeing that they are so soft, I was able to remove the skins before cooking. To get the colour, I poured a half cup of hot water over the skins/pits and drained it off and after sitting for a half hour. I used this to dissolve the gelatin. My husband is crazy about this dessert. I’m glad for a way to use up so many plums at one time!
Rather than cooking on the stove, I cooked the plums on high for 3 minutes in the microwave. To lighten a bit, I used Splenda granulated and fat-free evaporated milk. It took about an hour for the plum mixture to start to thicken (not 30 minutes). I whipped the milk for about 5 minutes, and it never really thickened. Little confused that it says to “gently spoon the whipped milk into the plum mixture” and then the next step is to beat again with an electric mixer?? I just dumped the plum mixture into the whipped milk, and then beat it. Not to worry, really, because it all came out good in the end. In the future, I most likely will chop the plums rather than slice (beating the slices was sort of strange), but we liked this dessert. For anybody following Weight Watchers Plus, the subs I made take this to a 2 point dessert. And it’s a nice one. Thanks, Kellie C, for sharing your dessert. This has been in my AR recipe box for nearly a year, and I’m glad I finally gave it a try.