Yield: 6 Servings
|3 \N||Sheets gelatin|
|1 kilograms||Ripe unblemished plums (2 lbs)|
|50 grams||Sugar (1.75 oz)|
|1 decilitre||Red wine (1/2 cup)|
|¼ teaspoon||Ground cinnamon|
|2 decilitres||Whipping cream (7/8 cup)|
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).