GRATIN DE MIRABELLES (GOLDEN PLUMS)



We could imagine that summer starts, but plums, grape and mushrooms remind us that September is approaching... Nothing is more delicate that these little yellow balls colored by the sun; you just have to gently shake the tree, and the grass is transformed into a beautiful honey-yellow color !
When your basket is full with fruits, you have to think about a receipe... cooked, baked, raw, in a sorbet, in a soup, tart or crumble... finally an almond and haszelnut plums gratin would be the best. Ready to experience this recipe ? Go ahead !


INGREDIENTS :
One pound of mirabelles (little golden plums)
3 eggs, medium-size
3 tbsp ground hazelnuts
3 tbsp ground almonds
1 tsp cornstarch
5 tbsp granulated sugar
2 tbsp creme fraiche
150ml milk
Few drops of bitter almond extract


DIRECTIONS
Preheat oven to 360°F (180°C).
Butter the dish or ramequins for individual portions, and sprinkle with some granulated sugar.
In a bowl, whisk eggs and the rest of sugar until you get a mousse consistency. Add cornstach, ground almonds and a half of hazelnuts. Stir to combine. Pour creme fraiche, milk and bitter almond axtract. Combine until smooth. Pour this mixture in the dish or ramequins.
Remove the plums' pitts. Put it in the ramequins. Sprinkle wth hazelnut powder.
Bake for 40 to 45 minutes for a large dish, but ony 30 to 35mn for individual ramequins.
You can serve it warm or cold, accompanied by a creme anglaise or vanilla icecream.

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