Variation of Plum

Preparation

1. For the parfait: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl). Add the remaining ingredients and continue to whip until the required volume has been achieved. Fill into moulds and deep freeze.
2. For the tartlets: mix the QimiQ Whip, milk, sugar, butter, mascarpone and marzipan together and bring to the boil. Add the eggs and whisk until emulsified. Allow to cool lightly and fill into the pastry shells. Allow the remaining mixture to chill for at least 4 hours.
3. For the plum compote: place the plum halves onto a baking sheet, sprinkle with the sugar and cook in the oven at 170 °C for approx. 15 minutes until soft. Allow to cool.
4. Whip the remaining marzipan mixture until the required volume has been achieved. Place some of the plum compote onto the pastry shells and pipe the whipped marzipan mixture on top. Allow to chill well.
5. Decorate the pastry shells as required and serve with the remaining plum compote and parfait.