Wash plums well, prepare the sugar and lemons.

Plum remove the bones and will Peresypkin sugar. Leave for 1 hour to drain let the juice. After the end of this time pour in another 100 ml of water and switch on mode SUPPRESSION for 20 minutes. Follow to not miss a moment of the boil, because the foam can rise and exit through the upper valve for condensate. Open the lid and collect the foam until the end of the program.

Put the plums into another container to make it easy to blend.

Hand blender Buriram our mass.

Passed through a sieve into a bowl multivarki.

There also send the zest and juice of lemons. Enables a VEXATION for 5 hours. Periodically stir the marshmallows to burn. Upon completion of the program, check the consistency It should be thick enough not to drip off the spoon and fall layers. If plum is very juicy, you may need to evaporate unnecessary liquid on the mode CONTROL temperature of 110 degrees, stirring occasionally, until the mixture thickens to the desired configuration.

In the ramekins, covered with cling film, distributed our puree and leave until cool. Then refrigerate until firm.