Cinnamon parfait with hot plum jam

Ingredients for 4 servings:

• 2 eggs, including the yolk
• 100 g sugar
• 250 ml cream
• 1 tsp ground cinnamon
• 250 g prunes
• 500 ml red wine

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

For the plum jam, wash 250g of prunes, place them in a bowl, and pour over about 500ml of red wine. The wine should completely cover the fruit! Marinate for two days at room temperature, adding a little more red wine if needed. Heat the red wine plums until just below boiling point, puree them finely in a blender (or hand blender), and simmer briefly. Serve hot with the parfait. For the cinnamon parfait: Beat the egg yolks and sugar until frothy. In a second bowl, whip the cream until stiff peaks form. Mix the two together loosely and season with cinnamon. Pour into a loaf pan. Smooth the surface and cover with aluminum foil for a few hours in the freezer. Remove from the pan before serving. Then turn out the parfait, cut into slices, and serve with the hot plum jam.