Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Gelatin sheets
1 kg Ripe unblemished plums
-- (2 lb)
50 g Sugar (1 3/4 oz)
1 dl Red wine (1/2 c)
1/4 ts Ground cinnamon
2 dl Whipping cream (7/8 c)
Soak the gelatin in little water.
Wash and pit the plums. In a saucepan caramelize the sugar until a
light brown. Moisten with wine. Add the plums and the cinnamon.
Stir and cook until very tender. Puree in a blender and strain
through a fine sieve.
Drain the gelatin. Melt in small saucepan over moderate heat. Stir
into plum puree. Beat cream until stiff, fold into puree. Transfer
mixture to a bowl.
Cover and chill for at least 3 hours.
Serving: form balls with a scoop or 2 tablespoons dipped in hot
water and decorate with a sauce (for example a gingerbread sauce or
a chocolate sauce).
