Chocolate Mousse with Cinnamon Plums

Cream of curd Vanilla sugar, egg yolks, sugar, coffee strong, hot, Angostura Aromatic Bitters beat with a hand mixer to a light, thick cream.

Add food curd, stir to a smooth cream.

Add chocolate and gelatin Fine dark chocolate, broken into small pieces, melted in a water bath liquid stir into curd cream.

Place gelatine leaves, soaked in cold water, dripping wet, in a small pan with 1 tablespoon of quark cream and allow to melt gently over a low heat. Stir into curd cream.

Stir in the stiffly whipped cream. Leave the mousse to cool for at least 2 hours.

Prepare plums, possibly frozen, halved (ready to cook, e.g. peel, remove woody parts and dirt), remove stones, halve. Spread out in a plate with the convex side down.

Boil cinnamon, red wine, sugar and cook on high fire for 5 min. Perfume syrup with Angostura and pour over plums while boiling hot. Cover plate with aluminum foil and steep until service, or at least 1 hour.

Our tip: Use high quality red wine for a particularly fine taste!

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