|1||Wash the plums and poach in simmering water. Drain and stone. Process the fruit in the|
Smoothiemix, then add a dash of lemon juice.
|2||If using powdered pectin, mix it in a bowl with 75g sugar. Sprinkle it over the coulis and stir in|
delicately with a wooden spoon.
|3||Pour this coulis into a high-sided pan and add 300g sugar. Bring to the boil, stirring constantly,|
add 300g sugar and continue to boil until the coulis reaches a temperature of 110°C.
|4||Immediately pour into a lightly oiled, shallow tray (approx. 1 cm deep). Allow to set for 24 hours in the fridge, then cut into 3-cm squares, roll in granulated sugar, remove the surplus sugar and store in an airtight tin.|