Serves 4
Pudding:
9 ounces mascarpone
2 tablespoons honey
3½ ounces dark chocolate, preferably 70%
2 tablespoons EVOO
1 egg yolk
Plum marinade:
4 – 6 red plums
½ teaspoon vanilla powder
½ cup sugar
½ cup water
And:
A substantial bag of cantuccini cookies (the almond variety)
Pudding:
In a pot over low heat, melt half of the mascarpone, honey and the chocolate broken into small pieces.
Remove from heat and whisk in oil and the egg yolk. Add the rest of the mascarpone and whisk until batter is smooth.
Divide the pudding into four serving bowls and allow to set in the fridge.
The rest:
Cut the plums into wedges and place in a bowl.
In a pot, pour in the sugar and water and stir in the vanilla powder. Bring to a boil to dissolve the sugar, then pour it over the plums. Let cool.
To serve, place a few plum wedges in each of the four bowls and some cantuccini on the side.
This is a version of a recipe appearing in the book ”Fernando! Mitt livs historia, mitt livs recept” (Fernando! My life’s story, my life’s recipes) by Fernando di Luca and Mattias Jersild.