| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 6 | Servings | |
INGREDIENTS
| 3 | Sheets gelatin | |
| 1 | kg | Ripe unblemished plums (2 lbs) |
| 50 | g | Sugar (1.75 oz) |
| 1 | dl | Red wine (1/2 cup) |
| 1/4 | ts | Ground cinnamon |
| 2 | dl | Whipping cream (7/8 cup) |
INSTRUCTIONS
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). From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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