Summary

Ingredients

• 3 tablespoon sugar
• 6 plum (s)
• 60 ml port wine
• 200 ml red wine
• 1 stick cinnamon, small
• Sugar, to taste

For the cream:

• 2 egg yolks
• 3 tablespoon powdered sugar
• 1 stick cinnamon, finely ground
• some liqueur (plum or plum liqueur)
• Honey, to your taste
• 3 sheets gelatine, white
• 80 g mascarpone
• 150 ml whipped cream

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Instructions

1. For the caramel, heat the sugar in a saucepan. until it`s light brown. Halve and core the plums and place the cut surface on the caramel. Caramelize briefly, turn once and deglaze with the port and red wine. Reduce the temperature and add the cinnamon stick. Let simmer for about 5-8 minutes. Remove the plums from the stock and reduce the stock by about half. Add sugar to taste and let cool.
2. Soak the gelatine in cold water. For the cream, put the egg yolks in a metal bowl, add the powdered sugar and whip over the water bath until a thick foam, stirring constantly. The egg mixture must not boil, otherwise the egg yolk will curdle. Add cinnamon and liqueur, sweeten with a little honey. Dissolve the gelatin and slowly add to the egg mixture, stirring constantly. Take the bowl out of the water bath and beat the cream until cold. Stir in the mascarpone as soon as the cream begins to gel slightly. Whip the cream until stiff and fold into the cream. Season to taste with cinnamon and honey. Pour the cream into a piping bag and refrigerate for about 30 minutes so that it sets properly.
3. To serve, arrange the cream in strips on serving plates. Place the port wine stock on the side of the plate and place the plums on top. If you like, you can also make a caramel grid and decorate the dessert with it.