Ingredients for 4 people:
2 stalks marjoram
600 g cooked, floury potatoes (from the day before)
110 g crème fraîche
salt
a little grated nutmeg
3 egg whites
3 tsp + 30 g sugar
500 g plums
40 g chopped hazelnuts
40 g butter
Also:
Marjoram flowers for sprinkling and garnishing
fat and breadcrumbs for the mold
Preparation:
1. Wash marjoram, shake dry, chop. Press potatoes through a press, mix with 60 g crème fraîche and marjoram. Season with salt and nutmeg. Beat egg whites and 3 teaspoons sugar until stiff, fold into potato mixture, and fold into the potato mixture, season again to taste and pour into a greased baking dish. Fill into a greased, with breadcrumbs sprinkled form.
2. Clean, wash, halve and pit the plums and spread over the potato mixture. Sprinkle with 30 g sugar. 50 g crème fraîche and hazelnuts and spread over the plums. Put butter in small flakes on top and bake in a preheated oven (E.-Herd: 200°C/ Gas: 3) for 30 40 minutes.
3. Serve sprinkled with marjoram flowers. Serve with a cinnamon-sugar mixture or plum sauce.
Preparation time approx. 1 1 ¼ hours
Nutritional values per serving approx:
Calories: 472
Joule: 1977
Protein: 7.3 g
Fat: 27.3 g
Carbohydrates: 47.7 g
(FoodCentrale by ddp images)
