Snowballs in Eggnog Cream and Plum Compote

For the snowballs in eggnog cream and plum compote, boil the lemon slices and cinnamon, thicken with cooled cornstarch, add the plums and spread on the bottom of an ovenproof casserole.

Boil milk with egg liqueur, sugar and vanilla sugar and thicken with cooled cornstarch. Form dumplings with two spoons from a quantity of stiffly beaten and sugared snow.

Poach the dumplings in the eggnog broth and pour over the plum compote.

Place the opened physalis in the eggnog broth and sprinkle the snowballs in eggnog cream and plum compote with the toasted almond slivers dusted with powdered sugar.

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