We have our own nuts, but I went to the market for sour cream and prunes. The recipe for this dish is simple. My wife and I spent about ten to fifteen minutes making it (she cooked, I took the photos). But you can't eat it right away—the nuts and prunes need time to soak in.

So, let's take:

  • peeled walnuts (200 grams is enough)
  • prunes (choose large, soft, matte black ones)
  • sour cream (a 250 gram jar will also be enough)
  • granulated sugar

How to cook

If you happen to buy nuts in the shell, quickly peel them. I've selected about 20 of the most beautiful ones 🙂

Cleaning walnuts

We sort the prunes, wash them, and dry them on a paper towel. Then we gather all the ingredients into a pile:

Ingredients for dessert

Place the sour cream in a mixer or blender, add the sugar, and beat until completely dissolved. We don't have a mixer, so we used a blender with a bowl.

Beat sour cream and sugar in a mixer until sugar dissolves.

We tuck the walnut quarters into the prunes. This turned out to be quite easy. The prunes are soft and already have a hole in them (after all, we somehow got the pit out).

We hide nuts in prunes.

As a result, you will get a pile of blanks like this:

The dessert is almost ready.

Now it's time for the sour cream and sugar. Our mixture was still quite runny after whisking, but I don't think it will affect the taste much :). We layer it: first a little sour cream on the bottom, then prunes, more sour cream, and more prunes.

Alternate layers of sour cream and nuts in prunes.

The top layer is also made of sour cream. This essentially completes the dessert. All that's left is to refrigerate it for a few hours, or better yet, overnight.

All that's left is to keep it in the refrigerator overnight.

Before eating, it would be good to sprinkle it with grated chocolate, both with tea and with coffee :). Bon appetit!