Summary

Ingredients

• 10 plum (s), TK
• 80 g suar
• 200 ml red wine
• 1 ½ pinch cinnamon
• 3 egg yolks
• 80 g suar
• 75 ml amaretto
• 4 sheets gelatin
• 200 g mascarpone or quark
• 200 g cream, whipped
• 100 g amarettini

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Instructions

1. Caramelize sugar in a saucepan, deglaze with wine and add cinnamon. Let it boil down a little, add the plums. After the plums have pulled through a little, put the compote in the fridge.
2. Soak the gelatine in cold water. Beat the sugar, egg yolks and amaretto on a warm water bath with a whisk until creamy. Then add the gelatine to the warm mixture and stir in the mascarpone / quark. To cool down, stir cold in a bowl with ice water. As soon as the mass has set, the cream can be folded in. Then put the mixture in the refrigerator for at least two hours.
3. Serving:
4. Then fill the cooled amaretto mousse into glasses with a piping bag. Then put on the amarettinis, if you like, you can sprinkle them with a little amaretto, and finally pour the plums over them.