Gewürztraminer cream with plums

Name: Gewürztraminer cream with plums
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 glass (370 ml) Plums; 2 TEASPOONS Cornstarch; 1 TABLESPOON + 40-50 g sugar; 1 Cinnamon stick; 4 sheets white gelatine; 2 fresh egg yolks (Gr. M); 1 package Vanillin sugar; 1/4 l semi-dry white wine (e.g. Gewürztraminer); 7-10 Tbsp possibly 1 pint each of ground aniseed and cardamom; 150-200 g Whipped cream; 7-10 Tbsp Mint

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 glass (370 ml) Plums
2 TEASPOONS Cornstarch
1 TABLESPOON + 40-50 g sugar
1 Cinnamon stick
4 sheets white gelatine
2 fresh egg yolks (Gr. M)
1 package Vanillin sugar
1/4 l semi-dry white wine (e.g. Gewürztraminer)
7-10 Tbsp possibly 1 pint each of ground aniseed and cardamom
150-200 g Whipped cream
7-10 Tbsp Mint

Directions

1
Drain the plums and collect the juice. Stir 2 tablespoons of juice and starch until smooth. Boil up the remaining juice, 1 tbsp. sugar, cinnamon and lemon peel. Bind with mixed starch. Fold in plums and let cool. Remove cinnamon and lemon peel
2
Soak the gelatine. Beat the egg yolks, 40-50 g sugar and vanillin sugar until frothy. Stir in wine and spices. Squeeze the gelatine and dissolve. First mix with some egg yolk cream, then stir into the rest of the cream. Cool until the cream begins to gel
3
Whip cream until stiff and fold in. Layer compote and cream in glasses and let it set in the fridge for about 3 hours. Decorate with mint