Recipe: Cinnamon Plum Fool with Orange Cream

INGREDIENTS

For the Plums:

• 1 tablespoon coconut oil
• 2 tablespoons maple syrup
• 1/2 stick of cinnamon
• 4 small plums, pitted and sliced into wedges
• 1 drop Cinnamon Bark Vitality essential oil
• A pinch of sea salt

For the Orange Cream:

• 1 can of regular coconut milk, chilled for 24 hours
• 1 tablespoon fresh pressed orange juice
• 1 tablespoon orange blossom honey
• 4 drops Orange Vitality essential oil

INSTRUCTIONS

Make the Plums:

1. In a medium saucepan, warm the coconut oil, maple syrup, cinnamon stick, and sea salt over medium-high heat until mixture thickens and looks syrupy, about 3 minutes. Add the plums to the mixture and stir to coat.
2. Cook, stirring occasionally, until plums are tender and starting to break down, about 3 to 5 minutes. Remove from heat and let stand for 1 or 2 minutes before adding the Cinnamon Bark Vitality essential oil.
3. Remove the cinnamon stick and transfer the mixture to a small blender or food processor. Blend the mixture until smooth; then pass it through a fine sieve into a bowl. Cover and refrigerate until completely cooled.

Make the Orange Cream:

1. Place a metal mixing bowl in the refrigerator 1 hour before making whipped cream.
2. Open chilled can of coconut milk and scoop out just the coconut cream into the mixing bowl.
3. Using an electric hand mixer, beat the coconut cream until soft peaks form, 3 to 4 minutes. Add the orange juice, honey, and Orange Vitality essential oil. Beat the mixture for another minute until fluffy.

Assemble the Fools:

1. Fold two thirds of the plum puree gently into the whipped coconut cream using a large spatula, leaving streaks throughout. Do not over mix.
2. Transfer to individual serving dishes, drizzling the remaining plum puree throughout, and refrigerate until set, at least 1 hour. Serve cold.

By Sylvie Shirazi of Gourmande in the Kitchen

Source: The Essential Edge, August 2016