Summary

Ingredients

• 1 kg plums, pitted, quartered to eighth depending on size
• 1 packet puff pastry, from the refrigerated shelf
• 5 tablespoon powdered sugar
• 4 tablespoon jam (plum)
• 1 teaspoon cinnamon powder
• 50 g butter

For the Sabayon:

• 4 egg yolks
• 60 g suar
• 1 tablespoon white wine
• 50 ml cognac

For the parfait: (cinnamon ice cream)

• 0.5 tablespoon ½ cinnamon powder
• 350 g cream
• 3 egg yolks
• 50 grams sugar

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Instructions

1. First make the ice cream. If you don`t have a machine, you can put the finished mass in the freezer after production and stir it every 30 minutes so that no crystals form. However, there is a risk that the ice will become too hard in the long run. An ice machine with a compressor that provides cooling will do better.
2. Beat the egg yolks with the sugar in a water bath until frothy, add the cream and cinnamon and carefully heat up to 80 °, patiently beating with the whisk until the mixture has a firmer, more viscous consistency - whip into a rose - then put in the ice cream machine or chilled in the freezer.
3. Now roll out the puff pastry and cut out 4 circles approx. 15 cm in diameter, sprinkle with 2 tablespoons of powdered sugar on both sides and place on a baking sheet lined with baking paper. Lightly pierce the dough circles several times with a fork and bake for 10 minutes at 225 °.
4. Mix the butter with the cinnamon powder. Spread the jam on the cooled dough and lay out the plums in a circle. First distribute the remaining powdered sugar, then the cinnamon butter evenly over it and bake in the oven for 3-5 minutes.
5. Make the Sabayon during this time. To do this, whip all ingredients creamy over a water bath until the desired firmness is achieved.
6. Arrange the hot cakes on plates on the left, garnish the warm sabayon as you like and on the right place a large scoop of cold, but fluffy ice cream in the shape of a cam and serve immediately.