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