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Sugar-free vegetable cream on fermented plum with plum and almond powders

with Pristine Hulalà Sugar Free

By Riccardo Bassetti

Starred chef of the "La Tavola" restaurant in Laveno Mombello (Varese)


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Lactofermented plums
  • Plums g 1000
  • Salt q.b.
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Vegetable cream with fermentation liquid
  • Pristine Hulalà Sugar Free ml 200
  • Plum fermentation liquid ml 20
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  • Butter q.b.
  • Almond 1


  1. Lactofermented plums
    Cut the crisp, ripe plums in half and remove the stone. Calculate 2% of their weight, which is how much salt should be added. Gently shake them to cover them all over with salt. Arrange the half plums all resting on one side. Vacuum seal on full vacuum. Store for 6 days at 21°C. Keep the plums to one side and strain the juice. Peel the plums and dry the skins in a dehydrator, then powder them.
  2. Vegetable cream with fermentation liquid
    Beat the Pristine Hulalà Sugar Free together with the plum fermentation liquid.
  3. Finish
    Flash fry a fermented half plum in butter and arrange on a plate. Make a vegetable cream quenelle, place it next to the plum and dust with the previously dehydrated and powdered plum skin. Finish off with an almond grated using a zester.

An extra touch

Fermenting fruit is one of the most up-to-the-minute techniques in contemporary cooking. Obviously different fruit can be used, such as blueberries, peaches, etc. The time required to ferment is inversely proportionate to the temperature: the lower the temperature, the longer the time needed to ferment. There is no one set rule: you will have to take both factors into account depending on your requirements. Hulalà vegetable creams offer the added bonus of performing superbly even with acidic and semi-acidic fruit.