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Cassata with Plums Left Over from Umeshu
Cassata with Plums Left Over from Umeshu

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We hope you got insight from reading it, now let’s go back to cassata with plums left over from umeshu recipe. You can have cassata with plums left over from umeshu using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Cassata with Plums Left Over from Umeshu:
  1. Provide 10 Plums left over from Umeshu
  2. Take 50 ml Umeshu - Japanese plum wine
  3. Get 150 grams Cream cheese
  4. You need 200 ml Heavy cream
  5. Prepare 100 grams Nuts of your choice
  6. Provide 1 Chocolate bar
  7. You need 60 grams Sugar
Instructions to make Cassata with Plums Left Over from Umeshu:
  1. Microwave the plums left over from umeshu for 3-5 minutes in a silicon steamer to soften them.
  2. Cool, remove the pits and mince. Soak the plums in the umeshu. The plums in the photo are too big, so please cut them into smaller pieces.
  3. Stir the cream cheese, brought to room temperature, until it's smooth and creamy.
  4. Add the sugar to the heavy cream and whip until soft peaks form, then combine it with the cream cheese.
  5. Add the chopped plums, nuts, and the chocolate bar to the mixture in Step 4. (Lightly crush the nuts and the chocolate bar while still in the packages.)
  6. Spread it into a container and freeze.
  7. Slice into 1-2 cm slices and it's ready to eat.
  8. These are the mixed nuts I used. This time I used dark chocolate, but white chocolate is also delicious!

This is the number one selling Umeshu (plum sake) in Japan and has a sweet nose with lots of plum essences. It is extremely popular on account that it And don't forget those fermented plums left in the fluid, sort of like the worm in the tequila! Choya should be served chilled or on the rocks, and is. Ozeki kanjuku-umeshu with plum is produced with one of the highest grade Japanese plums nanko-ume, which is slowly ripened on the tree. This is the standard type of mild umeshu that brings out the natural sweetness of the ingredients.

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