Summary
| Prep Time | 45 mins |
| Total Time | 1 min |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
Ingredients- 50 prunes
- 500 ml red wine, strengthen it
- 4 tablespoon honey
- 4 teaspoons jam, (orange jam)
- 5 egg yolks
- 125 g suar
- 2 tablespoons cognac, rum or similar to taste
- 500 ml cream
- 0.5 teaspoon ½ cinnamon
Print Recipe
Pin Recipe Instructions
- 4-5 days in advance:
- Mix red wine with orange jam and pour it over the prunes.
- Mix 1/2 l of water with the honey and reduce to a syrup. Pour over the plums as well.
- Let soak in a plastic bag for 4-5 days.
- Then drain the plums, collecting the juice. Heat the juice and, if necessary, thicken with a little starch. Let the plums warm up briefly.
- 1 day before:
- Beat the egg yolks until frothy and light. Add the sugar and cinnamon and keep stirring until the sugar has dissolved. Add alcohol to taste.
- Whip the cream until stiff and fold into the egg foam. Freeze in a foil-lined saddle of venison mold overnight.
- Take out of the freezer half an hour before consumption and serve in slices with the warm plums.
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