Vanilla Poached Plums and Blueberry Granola Goat Cheese Cream Verrines


200g quark 
100g soft goat cream cheese
60g maple syrup
200g berry nut chocolate intense granola (or use granola of choice)
120g fresh blueberries
250g plums, stoned and cut in half or quarters depending on their size
100g Muscavado sugar
1 vanilla bean, split and seeds scraped 


  1. Prepare the cream by whisking together quark, goat cream cheese and maple syrup in a bowl until smooth. Taste and adjust sweetness by adding more maple syrup if desired. Place in the refrigerator to cool and thicken.

  2. To poach the plums add the sugar into a saucepan with approx. 110ml water and vanilla. Gently heat until the sugar dissolves. Slide the fruit into the syrup. Bring the pan to the boil, then let it simmer for 5-10 mins, depending on the ripeness and size, until the plums are soft. Leave to cool.

  3. In clean bowls or glasses begin layering your verrines: first add a handful of the granola, then top with some blueberries, spoon a tablespoon or two of the goat cheese-quark cream. On top of this spoon a good tablespoon of the poached plums and more granola. Finally spoon some more cream over the top and sprinkle with some granola and blueberries.

  4. Serve the dessert immediately and while the granola is still crunchy. Enjoy!