Cream pudding
1 vanilla bean
5 dl (2 cups) whipping cream
½ dl (3 ½ tablespoons) sugar
2 gelatine sheets
Plums cooked in red wine
8 firm plums
3 dl (1 ¼ cups) red wine
2 dl (3/4 cup) sugar
2 cinnamon sticks
Cream pudding
Split the vanilla bean lengthwise and scrape out the seeds. Combine the seeds with the cream and sugar and heat to boiling. Simmer for about 10 minutes.
Soak the gelatine in cold water for at least 5 minutes to soften. Remove the cream from the heat, squeeze the excess water from the gelatine and melt in the hot cream. Rinse four individual serving bowls with cold water, then pour in the cream mixture. Refrigerate for at least four hours before serving.
Plums poached in red wine
Peal and pit the plums. Heat the wine, sugar and cinnamon to boiling. Add the plums and simmer for about 15 minutes, until soft. Let the plums cool in the poaching liquid.
To serve
Loosen the puddings by inserting a knife around the edge. Unmold each pudding, dipping the molds quickly in hot water if necessary, into a bowl. Serve with plums and some of the poaching liquid. Garnish with cinnamon sticks halves.
