Summary

Ingredients

• 250 ml red wine (Burgundy)
• 1 tablespoon sugar
• 4 carnation (s)
• 1 stick cinnamon
• 450 g plums (Kurpflaumen), without stone
• 125 ml port wine, red
• 0.5 teaspoon ½ cornstarch

For the cream: (Parfait)

• 400 ml whipped cream
• 2 egg (s)
• 2 egg yolks
• 1 teaspoon cinnamon, or more
• 100 g suar

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Instructions

1. The day before, slowly bring red wine, sugar, cloves and cinnamon stick to the boil. Add the plums and simmer gently for about 5 minutes. Remove from heat and pour in the port wine. Cover and leave to stand overnight.
2. For the parfait, whip the cream until stiff and chill. Line a suitable box shape (better, a saddle of venison shape that is fully sufficient in volume) with cling film. Beat eggs and egg yolks with cinnamon and sugar in a metal bowl and then whip over a hot water bath until creamy. This can take about 20 minutes.
3. Place the bowl in the ice water bath and beat until cold. Fold in the cream. Pour the cream into the prepared form, cover with foil and freeze in the freezer for at least 3 hours, but it can also be done the day before.
4. Remove the plums from the wine, bring the stock to the boil, thicken with the mixed cornstarch and allow to cool. Sometimes the plums have soaked up almost all of the liquid, then there is nothing to bind.
5. Turn the cinnamon parfait out of the mold and cut into slices. Serve with plums and sauce on large plates. Dust the edge with powdered sugar.
6. Tip: add a star anise to the plum broth. A perfect match for Christmas.