Summary

Ingredients

• 1 glass plum (s), 720 ml
• 2 tablespoon cornstarch
• 2 sticks cinnamon
• 1 lemon (s), the zest
• 4 tablespoon sugar
• 4 sheets gelatin, white
• 4 egg yolks
• 100 g marzipan raw mixture
• 1 lemon (s), add the juice
• 400 g mascarpone
• 2 egg whites
• Mint to decorate

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Instructions

1. Drain the plums, catching the juice. Mix 4 tablespoons of juice with starch until smooth. Bring the rest of the juice to the boil with the cinnamon sticks, lemon zest and sugar. Stir in starch and simmer over low heat for 5 minutes. Remove the cinnamon sticks and lemon peel.
2. Soak the gelatine in cold water. Beat egg yolks, marzipan and lemon juice until creamy. Squeeze out the gelatine and dissolve it over low heat. Stir mascarpone and gelatine into the cream and let it sit a little. Beat the egg whites until stiff and fold into the cream.
3. Divide with the plums between four dessert glasses and let set in the refrigerator. Decorate with mint leaves.