Plum Terrine

Soak the gelatin sheets in cold tap water for about 10 minutes. Rinse the plums, cut them in half and pit them.

In a frying pan with butter put the sugar and plums and mix properly. Scrape the vanilla pulp from the pod and add to the mixture. Cook everything for about five minutes. Add grated pistachios and orange peel. Remove the frying pan from the stove. Squeeze the gelatine, add it to the plums and melt it down.

Spread a baking dish with cling film, put the whole thing in and cover with foil. (If you like, you can roll out marzipan, put it on the foil in the mold, then put the plums in and cover the top with marzipan). Let the mixture cool a little bit and then put it in the icebox for a few hours.

Put the terrine on the table with whipped cream or possibly vanilla sauce.

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