Plum Terrine with Whipped Cinnamon

For the plum terrine with whipped cinnamon, bring the plum compote to the boil. Soak the gelatine in cold water and fold into the hot plum compote.

Then immediately stir in almonds, rum and cinnamon. Pour the mixture into a terrine mold and let it set in the refrigerator – preferably overnight.

Turn out the terrine, cut it open and arrange on plates. Whip the cream until stiff, stir in the sugar and cinnamon and serve the plum terrine with whipped cinnamon with a dollop of whipped cream.

Preparation Tip:

The plum terrine with whipped cinnamon is a creative savory dessert that will impress your guests. You can also prepare this terrine with apricot compote, for example.

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