Cinnamon parfait with plum and orange sauce

Ingredients for 4 servings:

• 4 eggs
• 100 g honey (acacia)
• 50 ml milk
• 1 tbsp cinnamon powder
• 4 tbsp rum
• 350 ml cream, whipped
• 25 g sugar
• 125 ml red wine
• 125 ml port wine
• 4 tbsp honey
• 2 tbsp marmalade (orange bitter with orange stripes)
• 200 g plum(s), dried

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

Parfait: Separate the eggs. Combine the egg yolks with honey and milk and beat over a hot water bath for 5 minutes until thick and creamy; then stir until cold. Sprinkle in the cinnamon powder, add the rum, and fold in the whipped cream. Beat the egg whites with the sugar until stiff and fold in. Pour the mixture into an oblong dish and freeze for at least 5 hours. Sauce: Mix the red wine, port wine, honey, and orange marmalade thoroughly. Fold in the plums; they should be well covered. Let the sauce steep, covered, for at least 24 hours. Tip: Garnish with strips of untreated orange peel.