Wine cream with plums and sponge fingers

Name: Wine cream with plums and sponge fingers
Cook time: 45 min
Total time: 4 h 45 min
Yield: 10
Ingredients: 1 kg Plums; 250 g Gelling sugar (2:1); 1 TEASPOON Cinnamon; 1 Msp. ground cloves; 200 g Ladyfingers; 2 TABLESPOONS Butter; 4 sheets Gelatine; 4 Eggs (Gr. M); 200 g Sugar; 400 ml dry white wine (e.g. Riesling); 800 g Whipped cream

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

Here sweet compote with a cinnamon note meets a creamy cream with tipsiness

COOK TIME
45 mins

TOTAL TIME
285 mins

Ingredients

Servings: 10

1 kg Plums
250 g Gelling sugar (2:1)
1 TEASPOON Cinnamon
1 Msp. ground cloves
200 g Ladyfingers
2 TABLESPOONS Butter
4 sheets Gelatine
4 Eggs (Gr. M)
200 g Sugar
400 ml dry white wine (e.g. Riesling)
800 g Whipped cream

Directions

1
For the compote, wash, halve and stone the plums. Put them in a large pot with jam sugar, cinnamon and cloves. Bring to the boil while stirring and simmer for about 4 minutes. 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. Let it cool down.
3
For the wine cream, soak gelatine in cold water. Whisk the eggs and sugar in a hot water bath until the cream thickens. Add wine and heat again while stirring. Squeeze the gelatine and dissolve in the hot cream while stirring. Let the cream cool down in a cold water bath, stirring frequently.
4
Ca. 2⁄3 Pour the compote into a large bowl. Sprinkle with approx. 2⁄3 biscuit crumbs. Whip cream until stiff and fold into the wine cream in 2 portions. Pour over the crumbs and chill for at least 2 hours. Serve with the rest of the compote and crumbs.