Summary

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

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Instructions

1. 4-5 days in advance:
2. Mix red wine with orange jam and pour it over the prunes.
3. Mix 1/2 l of water with the honey and reduce to a syrup. Pour over the plums as well.
4. Let soak in a plastic bag for 4-5 days.
5. Then drain the plums, collecting the juice. Heat the juice and, if necessary, thicken with a little starch. Let the plums warm up briefly.
6. 1 day before:
7. 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.
8. Whip the cream until stiff and fold into the egg foam. Freeze in a foil-lined saddle of venison mold overnight.
9. Take out of the freezer half an hour before consumption and serve in slices with the warm plums.