Chocolate Quenelle with Roasted Plums and Crumble

Ingredients by component

Silken tofu chocolate cream

• 250 g silken tofu
• 120 g dairy-free dark chocolate
• 25 ml maple syrup

Roasted plums

• 500 g stoned plums
• 30 g sugar
• 2 g ground cinnamon
• 20 ml water

Oat crumble

• 60 g rolled oats
• 30 g plain wheat flour
• 30 g sugar
• 25 ml olive oil
• 15 ml water

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Silken tofu chocolate cream: Let tofu stand out of the fridge for 20 minutes and drain. Melt chocolate over a water bath without letting the bowl touch the water.
3. Silken tofu chocolate cream: Blend tofu and syrup until completely smooth. Blend in warm, not hot, chocolate. Transfer to a shallow dish and chill for at least 2 hours.
4. Silken tofu chocolate cream: Use two spoons dipped in hot water and dried to shape an oval quenelle.
5. Roasted plums: Halve plums and place cut-side up in a baking dish. Sprinkle with sugar and cinnamon and add water.
6. Roasted plums: Roast at 190°C for 20–25 minutes until soft but intact. Use the roasting juices as a sauce.
7. Oat crumble: Mix oats, flour and sugar. Add oil and water and rub into irregular crumbs.
8. Oat crumble: Bake in a thin layer at 175°C for 15–18 minutes, stirring once. Cool completely to crisp.
9. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.