Cassata with Plums Left Over from Umeshu

• 10 Plums left over from Umeshu
• 50 ml Umeshu - Japanese plum wine
• 150 grams Cream cheese
• 200 ml Heavy cream
• 100 grams Nuts of your choice
• 1 Chocolate bar
• 60 grams Sugar

1. Microwave the plums left over from umeshu for 3-5 minutes in a silicon steamer to soften them.
2. Cool, remove the pits and mince.
3. Soak the plums in the umeshu.
4. The plums in the photo are too big, so please cut them into smaller pieces.
5. Stir the cream cheese, brought to room temperature, until it's smooth and creamy.
6. Add the sugar to the heavy cream and whip until soft peaks form, then combine it with the cream cheese.
7. Add the chopped plums, nuts, and the chocolate bar to the mixture in Step 4.
8. (Lightly crush the nuts and the chocolate bar while still in the packages.)
9. Spread it into a container and freeze.
10. Slice into 1-2 cm slices and it's ready to eat.
11. These are the mixed nuts I used.
12. This time I used dark chocolate, but white chocolate is also delicious!

umeshu, wine, cream cheese, your choice, chocolate, sugar

Taken from cookpad.com/us/recipes/172044-cassata-with-plums-left-over-from-umeshu (may not work)