Cinnamon plums with eggnog foam
- 500 g Summer plums
- or nectarines
- 1 EL Butter / Margarine
- grated peel from
- 1/2 untreated lemon
- 3- 5 tbsp sugar (50-75 g)
- 1/2 TL ground cinnamon
- 2 fresh eggs
- 4-5 EL Eggnog
- untreated lemon rasp
25 minutes
easy
- 1.
- Wash the plums or nectarines, pat dry and cut in half. Stone the fruits. Cut the pulp into thin wedges
- 2.
- Heat the fat. Add the plums or nectarines and lemon zest and sauté for about 2 minutes, stirring occasionally.
- 3.
- Add 2-3 tablespoons of sugar and cinnamon to the fruits and toss until the The sugar has dissolved
- 4.
- For the egg liqueur foam, put the eggs, 1-2 tablespoons of sugar and egg liqueur in a metal bowl. Beat everything in the hot water bath with the whisk of the hand mixer for a few minutes until lightly foamy
- 5.
- Serve steamed plums or nectarines on four dessert plates. Spread the egg liqueur foam over the top. Garnish with a few lemon rasps if you like
1 person approx:
- 240 kcal
- 1000 kJ
- 5 g protein
- 8 g fat
- 36 g carbohydrates
Do you want a website?
Leave A Comment