John Myers
Instructions
- Finely puree the plum jam with 3 tablespoons of water and 50 g of sugar in a saucepan.
- Let simmer on the stove for 2 - 3 minutes, stirring constantly.
- Let cool down a little and add the egg yolks one after the other.
- Beat with the mixer until frothy.
- Put in a cool place.
- Whip the cream until stiff and fold into the cooled plum jam mixture.
- 4 Line small molds with cling film and fill in the parfait.
- Place in the freezer for a few hours.
- To serve, turn out the molds, remove the foil and turn them onto plates.
- As a side dish, put parboiled plums in red wine and a cinnamon stick and a dab of whipped cream.
- G U T E N A P P E T I T! ! ! !
Nutrition
Serving: 100gCalories: 228kcalCarbohydrates: 29gProtein: 1.3gFat: 12.2g
