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Franconian Plum-Cinnamon Parfait | Creamy & Autumnal
(0)
265 min
Masterpiece
Knuspr-Küche
Cremig-feines Halbgefrorenes verfeinert mit aromatischem Zwetschgenkompott, feiner Zimtnote und goldbraun gerösteten Mandelblättchen. Ein edles fränkisches Herbstdessert, das sich perfekt vorbereiten lässt.
Preparation method
Thoroughly wash the fresh plums (or damson plums), halve, stone, and cut into small pieces. Wash the lemon under hot water, finely grate a little zest, and squeeze out 1 tbsp of juice.
Place the plum pieces together with 50 g of sugar, the vanilla sugar, ground cinnamon, lemon juice, and zest into a small pot. Simmer gently over medium heat for about 8 to 10 minutes until soft. Finely purée two-thirds of the mixture using an immersion blender, and set aside the remaining third as chunky compote. Allow both to cool completely.
Separate the eggs (the egg whites will be used elsewhere). Whisk the 3 egg yolks with the remaining 50 g of sugar in a heatproof metal bowl over a hot water bath using a hand mixer for about 4 to 5 minutes until thick and creamy, forming a pale, frothy mixture. Then remove the bowl from the water bath and whisk over a cold water bath until cold.
Chef's tip
The parfait can be frozen up to 2 weeks in advance, making it the ideal dessert for guests and festive autumn evenings.
To cut clean slices, briefly dip the knife into hot water before each cut and wipe dry.
Ingredients
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