Yoghurt Mousse with Warm Cinnamon Plums

Summary

Ingredients

• 300 g yourt, neutral
• 1 vanilla pod (s)
• 5 tablespoon water, cold
• 4 packs gelatin
• 3 tablespoon crème fraîche
• 75 g suar, fine, or powdered suar
• 150 g sweet cream
• 2 egg whites
• 4 tablespoon lemon juice
• 4 tablespoon Cointreau or Grand Marnier, alternatively orange juice
• 500 g plums (plums), ripe, if possible not too soft
• 375 ml red wine
• 100 g suar
• 1 stick cinnamon

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Instructions

1. Soak gelatine in cold water for 15 minutes. Mix together the yogurt and crème fraiche. Cut open the vanilla pod, scrape out the pulp and mix with the sugar, then stir into the yoghurt mixture. Heat the gelatine slowly and stir in the lemon juice and Cointreau, let it warm up, but do not boil.
2. Whip the whipped cream and egg whites until stiff. Mix a few tablespoons of the yoghurt cream with the warm gelatin, then gradually mix the gelatin into the yoghurt cream. Fold in the cream and egg whites, put everything in a bowl and refrigerate overnight (at least half a day, however).
3. Wash the plums, cut in half but do not cut through, remove the stones. Put all the plums in a saucepan, pour red wine over them; so much that the plums are well covered. Add the cinnamon stick and sugar, bring to the boil and then poach for about 5 minutes. The plums must not become wobbly.
4. Pour into prepared mason jars or screw-top jars. Like everything preserved, these plums keep for a very long time. If you don`t like an overly intense cinnamon taste, take the stick out, I`ll leave it in the mason jar.
5. For dessert, either prepare the plums fresh or heat the pickles. I always stock up on several glasses in early autumn and, since the yoghurt cream has to stand cold overnight, this dessert can be prepared a day in advance. It is ideal for guests.
6. Variation: Instead of plums, boil pears in red wine, season with cloves and possibly cinnamon and use a fruit schnapps or Williams pear instead of Cointreau.