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🍽️ Cinnamon Plum Compote with Amaretto Mousse

548 kcal · 60 min · 4 servings

Ingredients

• 10 plum(s) (frozen)
• 80 g sugar
• 200 ml red wine
• 1.5 pinch cinnamon
• 3 egg yolks
• 80 g sugar
• 75 ml Amaretto
• 4 sheet gelatin
• 200 g mascarpone (or quark)
• 200 g cream (whipped)
• 100 g Amarettini

Instructions

1. 1. Put the sugar in a pot and melt it over medium heat until it caramelizes.
2. 2. Deglaze the caramel with the wine and stir in the cinnamon.
3. 3. Let the liquid reduce slightly.
4. 4. Add the plums to the sauce and let them steep.
5. 5. Remove the pot from the heat and set the compote aside to cool down.
6. 6. Soak the gelatin leaves in a bowl of cold water.
7. 7. Place a bowl with sugar, egg yolks, and Amaretto over a pot of warm water (bain-marie).
8. 8. Whisk the mixture with a whisk until creamy.
9. 9. Squeeze the soaked gelatin well and add it to the warm egg mixture.
10. 10. Stir in the mascarpone and the quark.
11. 11. Place the bowl over a bowl of ice water.
12. 12. Continue stirring the cream until it has cooled down.
13. 13. Once the mixture thickens, gently fold in the whipped cream.
14. 14. Place the cream in the refrigerator for at least two hours.
15. 15. Fill the cooled mousse into glasses using a piping bag.
16. 16. Place Amarettini cookies on the mousse.
17. 17. Optionally, drizzle the cookies with a little Amaretto.
18. 18. Finally, top with the cooled plums.

Nutrition per serving

• kcal: 548
• Protein: 8 g · Fett/Fat: 34 g · Carbs: 57 g