How to make
Beat the liquid cream using a mixer into a fluffy cream. Add the sour cream and cream cheese. Continue to beat with a mixer, until a smooth and thick cream is obtained.
Dissolve the gelatin in cold water. After it swells, heat it in a microwave oven or in a water bath, by being careful not to boil it for too long. Pour the prepared gelatin to the cream and mix, until it is absorbed.
Cover the mold with cling film.
Clean the pits from the plums and cut them into thin slices. Put half of them on the bottom of the mold. Pour most of the cream and smooth it out.
Arrange a row of ladyfingers, by dipping them in warm instant coffee. Put pieces of plums on top, add cream again and smooth it out.
Arrange another row of ladyfingers, proceeding in the same way. Spread a thin layer of cream on the ladyfingers and press.
Put the mold in the refrigerator for 4-5 hours.
Pour the finished cream terrine into a suitable plate /you must turn it upside down/. Carefully remove the foil.
Sprinkle the terrine with coconut shavings and sugar pearls.
The creamy terrine with plums is ready.
