Cinnamon Parfait with Hot Plum Sauce

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	2 d 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

For the plum puree, wash 250 g prunes, place in a bowl and pour about 500 ml red wine over them. The wine must completely cover the fruit! Marinate for two days at room temperature, adding a little red wine if necessary.
Heat the red wine plums to just before the boiling point, finely puree them in a blender (or magic wand) and let simmer briefly. Serve hot with the parfait.
For the cinnamon parfait: Beat the egg yolks and sugar until frothy. In a second bowl, whip the cream until stiff. Mix both loosely and season with cinnamon. Pour into a loaf pan. Smooth the surface and cover with aluminum foil and leave to freeze in the freezer for a few hours. Remove before serving. Then turn the parfait out and cut into slices and serve with the hot plum sauce.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.