Rinse plums, quarter and remove seeds. Sprinkle plum quarters with 3 tbsp. sugar, set aside. Soak gelatine in cold water. Beat egg yolks with remaining sugar and cinnamon until creamy. Fold in curd cheese. Put the gelatine, dripping wet, into a small saucepan and let it melt at low temperature. Stir into the curd mixture. Whip egg whites and whipped cream separately until stiff and fold into the curd cheese.
5. cut pumpernickel into cubes. Place the plums in a sieve and pour the drained juice over the pumpernickel cubes. 6.
6. layer plums, curd and pumpernickel in a glass bowl and leave to cool for at least 1 hour. Now bring to the table.
80 min.
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