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| Yachthafenresidenz Hohe Düne |
Baltic Sea | Germany
Am Yachthafen 1
D - 18119 - Rostock-Warnemünde
Tel: +49 (0) 381-50 40 - 0
Fax: +49 (0) 381-50 40 60 99 |
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Yachthafenresidenz Hohe Düne
Presented by the Chef de Cuisine Albrecht Schäfer
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Plum compote with Bourbon vanilla cover
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Ingredients
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Recipe for four persons
Plums, 1000 g
Zitrone1 piece
Sugar 2 tbsp
Plum brandy 4 tbsp
Mascapone 100 g
Vanilla sugar 1 packet
Vanilla pod 1 piece
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Preparation
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Washing the plums, stone and halve. Washing the lemons, rub dry and
grating fine something's peel . Squeezing the pulp out. Bringing 200 ml
of water with the lemonjuice, sugar and lemon peel to the boil.
Stir in the plums, bring some times to the boil and draw the pot of the stove.
Seasoning the compote with plum brandy and distributing into 4 deep plates.
Mixing the mascarpone with vanilla sugar and the vanilla marrow from the pod.
Digging up the mascarpone in dumplings and arranging on the compote
Garnishing with mint and fresh seasonal fruit, in this case red currants are
suitable.
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We would like to thank the
Chef de Cuisine Albrecht Schäfer
Yachthafenresidenz Hohe Düne
and wish you good success!
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“like a little seaport ...”
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