Amaretto mousse with cinnamon plums

Ingredients for 5 servings:

• 10 plums, frozen
• 80 g sugar
• 200 ml red wine
• 1 ½ pinch(s) cinnamon
• 3 egg yolks
• 80 g sugar
• 75 ml Amaretto
• 4 sheets of gelatin
• 200 g mascarpone or quark
• 200 g cream, whipped
• 100 g amaretti biscuits

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Caramelize the sugar in a saucepan, deglaze with wine and add cinnamon. Reduce slightly, then add the plums. Once the plums have steeped a little, chill the compote. Soak the gelatine in cold water. Whisk the sugar, egg yolks, and Amaretto over a warm water bath until creamy. Then add the gelatine to the warm mixture and stir in the mascarpone/quark. To cool, stir it in a bowl of iced water until cold. Once the mixture thickens, fold in the cream. Then refrigerate the mixture for at least two hours. To serve: Fill the cooled Amaretto mousse into glasses using a piping bag. Then place the Amaretti biscuits on top. If you like, drizzle with a little Amaretto, and finally top with the plums.