Boil the plums with the water until they are soft. Puree very thoroughly with the blender so that all the pods are also chopped up. If necessary, stroke through a sieve, but this is usually not necessary. Because of the color, it is also better to mash the peel with it.
Season the plums with half of the sugar and the cinnamon. Squeeze out the gelatine a little and add it to the hot plums. Stir until the gelatin has dissolved. Let the mixture cool down.
When it starts to gel, stir in the sour cream first. Beat the whipped cream with the remaining sugar until stiff and fold in.
Pour into a bowl and refrigerate for at least five hours, preferably overnight.
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