Vanilla Ice Cream in a Cinnamon Bowl with Hot Plums

Ingredients

• 200 g marzipan base
• 100 g sugar
• 1 packet vanilla sugar
• 0.5 tsp ground cinnamon
• 1 egg
• 100 ml milk
• 4 tbsp melted butter
• 80 g flour
• fat (for greasing the baking sheet)
• flour (for dusting the baking sheet)
• 1 kg ripe blue plums
• 2 tbsp lemon juice
• 150 g sugar
• 1 vanilla bean (pulp)
• 0.5 tsp ground cinnamon
• 1 pinch cloves powder
• 2 tbsp plum jam
• 50 ml brandy
• 4 scoops vanilla ice cream
• 2 tbsp powdered sugar (for dusting)
• Mint leaves (for garnish)

Instructions

1. 1.

   Whisk the marzipan, sugar, vanilla sugar, cinnamon, egg, milk and butter together, then gradually fold in the flour. Sift the batter through a fine sieve and let it rest for one hour. Grease the baking sheet well and dust with flour. Preheat the oven to 190°C (375°F) with both top and bottom heat. Using a template made of cardboard or similar, spread the batter evenly and very thinly onto the sheet with a spatula.

2. 2.

   Bake in the preheated oven for about six minutes until golden yellow. Remove half the baking sheet from the oven, lift the dough with the spatula, and quickly press it into brioche molds while still warm. After a few minutes, release from the molds and let cool completely on a wire rack. For the plum sauce, wash the plums, halve them, pit them and cut into wedges. Mix with lemon juice. In a pot, bring together sugar, vanilla pulp, half the plums and spices to a boil.

3. 3.

   Stir in the plum jam and pour in the brandy. Simmer over medium heat for 20 minutes. Puree the compote finely with an immersion blender and strain through a fine mesh sieve. Transfer to a bowl and let cool. Arrange one cinnamon basket with a few plum wedges on each plate. Fill each basket with a scoop of vanilla ice cream, drizzle with plum sauce, dust with powdered sugar and garnish with mint leaves before serving.