Summary

Ingredients

• 500 g plum (s)
• 100 g suar
• 2 tablespoon lemon juice
• 0.5 teaspoon ½ cinnamon
• 100 ml grape juice, lighter
• 1 packet pudding powder
• 2 sheets gelatin
• 200 ml cream
• 1 tablespoon pistachios, chopped
• 2 tablespoon liqueur, possibly mint liqueur
• Lemon balm, to decorate

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Instructions

1. Wash the plums, cut in half, stone them. Bring to the boil with 125 ml of water, 70 g of sugar and lemon juice, add the cinnamon, simmer for 5 minutes. Drain on a sieve, collect the juice. Make up to 300 ml with grape juice.
2. Remove 250 ml of the juice and bring to the boil. Mix the pudding powder, 30 g sugar and 4 tablespoons water until smooth and stir into the juice. Bring to the boil again, carefully fold in the plums, allow to cool.
3. Soak the gelatine in cold water. Whip the cream and the rest of the sugar until stiff. Fold in the pistachios. Squeeze out the gelatine. Heat the rest of the plum juice (possibly liqueur instead) to lukewarm. Dissolve gelatine in it, fold into the cream. Layer plum compote and cream in 4 dessert bowls. Decorate with lemon balm.