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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cassata with plums left over from umeshu. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Cassata with Plums Left Over from Umeshu is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Cassata with Plums Left Over from Umeshu is something which I have loved my entire life. They’re fine and they look fantastic.

The other day, I posted about Japanese ume plums which are in season right now. Pour the alcohol in the jars until there's about an inch of alcohol over the top of the plums. This video will show you how to make Umeshu, Japanese plum wine at home!

To get started with this recipe, we have to prepare a few ingredients. You can cook 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. Get 10 Plums left over from Umeshu
  2. Take 50 ml Umeshu - Japanese plum wine
  3. Prepare 150 grams Cream cheese
  4. Get 200 ml Heavy cream
  5. Take 100 grams Nuts of your choice
  6. Prepare 1 Chocolate bar
  7. Make ready 60 grams Sugar

Umeshu is a Japanese wine/liqueur made by stewing ume plums in sugar and alcohol. Please be aware that we require an ID check before dispatch through our partner AgeChecked and you will have to sign on delivery. Famous for its umeshu (plum wine), CHOYA has opened their very own SPECIALTY HANDS-ON Left to ferment as a plum, sugar and alcohol mix it creates a wonderful sweet and sour alcohol with They ferment still unripe green plum in alcohol for over a year before packaging and supplying their. Ozeki kanjuku-umeshu with plum is produced with one of the highest grade Japanese plums nanko-ume, which is slowly ripened on the tree.

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 standard type of mild umeshu that brings out the natural sweetness of the ingredients. The special attention to the ingredients ensures the maximum. The plum/apricot crosses have a higher sugar content than either plums or apricots, without the tartness of some Recipes for pluots should be interchangeable with plums and possibly even apricots. Choya Japanese plum wine with plums added. Umeshu, pronounced wu-meh-shoo, is the traditional aperitif/dessert.

So that’s going to wrap this up for this exceptional food cassata with plums left over from umeshu recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!