Plum In A Cloud Recipes
PLUM IN A CLOUD
When our family first moved here, I was thrilled to find fresh plums grown everywhere. Soon I began collecting recipes calling for this tangy fruit. Chunks of plums look like jewels in this fluffy, light dessert, which is perfect after a heavy or spicy meal.-Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine crumbs and butter. Sprinkle half into eight individual dessert dishes; set aside remaining crumbs. , In a saucepan over medium heat, cook and stir the marshmallows and juices until smooth. Transfer to a bowl; cool to room temperature, about 20 minutes. Fold in cream and plums. Spoon in dishes; sprinkle with reserved crumbs. Chill until firm, about 1 hour.
Nutrition Facts :
BERRIES AND CREAM CLOUD CAKE RECIPE BY TASTY
Here's what you need: egg whites, baker's sugar, cornstarch, heavy whipping cream, sugar, plum, rasberry, strawberry
Provided by Mercedes Sandoval
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 280°F (135°C).
- In a large bowl, whip egg whites until stiff peaks form.
- In a small bowl, combine baker's sugar and cornstarch and mix well.
- Gradually (split into 5 portions) add sugar into the egg whites. Once the egg whites form a stiff peak with a sheen gloss, set aside.
- Bake for 1 hour. Then turn oven off and let cloud cakes sit in hot oven for another hour or two until the oven is totally cool.
- Whip the heavy cream and sugar together until the cream is set.
- Carefully place each layer of cake with cream and berries.
- Enjoy!
Nutrition Facts : Calories 378 calories, Carbohydrate 27 grams, Fat 30 grams, Fiber 0 grams, Protein 7 grams, Sugar 25 grams
WILD PLUM SPRITZER
Time 25m
Number Of Ingredients 4
Steps:
- In a medium pot add 1/4 cup of water and pitted wild plums Bring to a boil. Lower heat and simmer for 8 minutes or until pulp pulls away from skins. Stir regularly and smash wild plums as you stir. Place a mesh strainer over a large liquid measuring cup or bowl. Slowly stir with a spoon until juice seeps through to measuring cup or bowl. Discard the pulp. Repeat in batches until all pulp has been pressed and juice has filled measuring cup or bowl. If doing a bowl, you'll want to measure out mixture to see how much juice you got from your plums. Whatever amount you received will be the equivalent for the sugar and water. I received 1 3/4 cup of plum juice...so my simple syrup would have 1 3/4 cup water and 1 3/4 cup sugar. However if you got 1 1/2 cups plum juice, you'll do 1 1/2 cups water and 1 1/2 cups sugar. I hope this makes sense. So in a separate larger pot, add the correct amount of sugar and water. For me it was 1 3/4 cup water and 1 3/4 cup sugar. Bring to a boil and boil for 5 minutes. Remove from burner and add wild plum juice. Stir. If mixture is has too much pulp, strain again with a finer mesh strainer or cheese cloth. Place mixture in a quart canning jar and refrigerate for several hours or overnight. When ready to serve, fill glass 1/3 full with plum syrup and add sparkling water to make a full glass. Gently stir and drink!
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