Cinnamon Parfait with Dumplings
- For the parfait
- 125 milliliters milk
- 1 Cinnamon stick
- 100 grams sugar
- 3 egg yolks
- 125 milliliters cream
- Ground cinnamon
For the parfait: Boil milk, cinnamon stick and 50 grams (approximately 1.8 ounces) of sugar. Beat egg yolks and remaining sugar until fluffy. Add boiling milk to egg mixture. Remove cinnamon stick and remove from heat. beat until cold, then beat over a cold water bath. Chill for about 1 hour. Beat cream until stiff and fold into milk mixture. Pour mixture into a mold and freeze for at least 3 hours.
For the sauce: Rinse plum, remove seeds and boil with sugar until very soft. Strain through a sieve and add a bit of water. Let cool.
For the dumplings: Crumble bread and toast in an oven preheated to 150°C (approximately 300°F) until golden. Remove and crumble again.
Beat butter until fluffy. Gradually add eggs, sugar, lemon zest and quark. Stir in bread and let rest for at least 1 hour. Shape 12 small dumplings and cook in a pot of boiling, lightly salted water. Remove when dumplings float to the surface. Roll dumplings in crumbled crackers and cinnamon.
Divide plum sauce onto 4 plates. Beat crème fraîche until smooth and dollop onto sauce. Add 3 dumplings to each plate and serve with parfait. Serve garnished with lemon.