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🍰 Cinnamon Parfait with Quark Dumplings and Plum Sauce

820 kcal · 30 min · 4 servings

Ingredients

• 125 ml Milk
• 1 Cinnamon Stick
• 100 g Sugar
• 3 Egg Yolks
• 125 ml Whipping Cream
• Cinnamon Powder
• 300 g Plums
• 150 g Sugar
• 2 tbsp Plum Water
• 50 g Crème Fraîche
• 250 g Toast Bread
• 50 g Butter
• 2 Eggs
• 1 tbsp Sugar
• Zested Peel of Half an Organic Lemon
• 200 g Quark (Low-Fat)
• Grated Breadcrumbs (with Cinnamon)

Instructions

1. 1. Put milk, a cinnamon stick, and 50 grams of sugar into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Whisk the egg yolks and the remaining sugar until frothy.
4. 4. Pour the boiling milk slowly into the egg mixture.
5. 5. Remove the cinnamon stick.
6. 6. Place the bowl with the mixture into a water bath.
7. 7. Stir continuously until the mixture thickens slightly.
8. 8. Place the bowl in ice water to cool the mixture down quickly.
9. 9. Place the mixture in the refrigerator for about 1 hour.
10. 10. Whip the cream until stiff.
11. 11. Gently fold the whipped cream into the cooled mixture.
12. 12. Pour the mixture into a mold.
13. 13. Store the mold in the freezer for at least 3 hours.
14. 14. Wash the plums thoroughly.
15. 15. Pit the plums.
16. 16. Put the plums together with sugar into a pot.
17. 17. Bring the plums to a boil.
18. 18. Cook the plums until very soft.
19. 19. Press the cooked plums through a sieve.
20. 20. Adjust the sauce to taste with plum water if needed.
21. 21. Let the sauce cool down completely.
22. 22. Remove the crusts from the toast slices.
23. 23. Crumble the toast bread into small pieces.
24. 24. Preheat the oven (Electric oven: 150 degrees, Gas oven: Level 2).
25. 25. Dry the toast crumbs in the oven slightly.
26. 26. Grate the dried toast crumbs finely.
27. 27. Whisk the butter until frothy.
28. 28. Stir the eggs into the butter one by one.
29. 29. Add sugar and lemon zest.
30. 30. Stir the quark into the mixture.
31. 31. Fold in the grated toast crumbs.
32. 32. Let the dumpling mixture swell for at least 1 hour.
33. 33. Shape 12 small dumplings from the mixture.
34. 34. Bring lightly salted water to a boil.
35. 35. Cook the dumplings in the boiling water.
36. 36. Remove the dumplings as soon as they float to the surface.
37. 37. Let the dumplings drain well.
38. 38. Roll the dumplings in grated breadcrumbs and cinnamon.
39. 39. Divide the cooled plum sauce among 4 plates.
40. 40. Stir the crème fraîche until smooth.
41. 41. Place small dollops of crème fraîche on the edge of the sauce on the plates.
42. 42. Place 3 dumplings on the sauce on each plate.
43. 43. Add a portion of the frozen cinnamon parfait.
44. 44. Garnish the dish with lemon balm.

Nutrition per serving

• kcal: 820
• Protein: 18 g · Fett/Fat: 38 g · Carbs: 95 g