Plum Cream

Cut the plums in half, remove the seeds and cut into small pieces. Soak the gelatine in sufficient cold water.

Boil the red wine with the sugar and the cinnamon stick. Pour in the plums and steam until soft with the lid closed. Remove the cinnamon stick. Lift out exactly one fifth of the plums and set aside for the garnish.

Mash the remaining plums while they are still hot together with the cooking liquid. Squeeze out the gelatine leaves and let them melt in the hot plum puree. If it has already cooled down too much, heat it again slightly until the gelatine has melted.

Cool down.

As soon as the plum puree begins to gel along the edge, whip the cream until stiff and stir in. Pour into serving bowls or a large bowl. Refrigerate until ready to serve.

Garnish with the plum slices set aside.

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