Poppy seed marzipan parfait with cinnamon plum cream

Ingredients for 8 servings:

• 200 g milk
• 75 g sugar
• 2 tbsp poppy seeds
• 1 tsp vanilla paste
• 3 drops of bitter almond flavor
• 4 egg yolks, size M
• 150 g marzipan paste
• 200 g cream
• 1 jar plum(s), 385 g drained weight
• 1 tbsp brown sugar
• some cinnamon powder
• 1 tsp lemon juice
• some sauce thickener, lighter

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 40 minutes

fine dessert

Boil the milk, sugar, poppy seeds, vanilla paste, and bitter almond flavoring gently for about 3 minutes. Allow to cool slightly. Add the egg yolks and heat over medium heat, stirring constantly with a small whisk, until it almost boils and a thick cream forms. Cut the marzipan into small cubes and mix well until dissolved. Stir the mixture into cold water until cold. Whip the cream until stiff and carefully fold it into the cream. Pour into a suitable dish and freeze overnight. Line the metal dish with plastic wrap beforehand. Drain the plums well. Purée with a hand blender. Add the brown sugar, cinnamon (to taste), and lemon juice. Boil everything thoroughly and thicken with a little sauce thickener to form a cream. Chill. Cut the parfait into slices and serve on a well-chilled plate with the cinnamon-plum cream.