Wine cream with ladyfingers and plums

Name: Wine cream with ladyfingers and plums
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 1 kg Plums; 300 g Gelling sugar 2:1; 1 knife tip ground cloves; 1 TEASPOON Cinnamon; 200 g Ladyfingers; 2 TABLESPOONS Butter; 6 sheets Gelatine; 4 Eggs (size M); 250 g Sugar; 500 ml dry white wine; 1 kg Whipped cream

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

1 kg Plums
300 g Gelling sugar 2:1
1 knife tip ground cloves
1 TEASPOON Cinnamon
200 g Ladyfingers
2 TABLESPOONS Butter
6 sheets Gelatine
4 Eggs (size M)
250 g Sugar
500 ml dry white wine
1 kg Whipped cream

Directions

1
Wash, halve and stone the plums. Mix with jam sugar, cloves and cinnamon in a large pot. Heat while stirring, bring to the boil and simmer for about 4 minutes while stirring. Remove from the heat and let it cool down.
2
Coarsely crumble the lady fingers. Melt butter in a pan and roast the sponge cake crumbs in it until golden brown. Remove from the pan and let it cool down.
3
For the wine cream, soak gelatine in cold water. Mix eggs with sugar in a fireproof bowl. Whisk over a hot water bath until the egg custard thickens. Stir in wine and heat again while stirring.
4
Squeeze the gelatine, dissolve in the hot cream. Let the cream cool down over a cold water bath while stirring frequently.
5
In a large bowl spread about 2/3 of the plum compote and sponge crumbs. Whip the cream until stiff and fold into the wine cream in 2 portions. Pour into the bowl. Chill for at least 2 hours.
6
Spread the remaining compote and crumbs on top.