Fruit Salad with Frozen Cream and Warm Plum Sauce

For the cream: Whip the cream with stabilizer and milk powder until stiff. Scoop with an ice cream scoop into 4 balls onto a baking sheet, sprinkle with orange zest and brown sugar and freeze.

For the sauce: Halve and pit plums. Peel the pear, cut into quarters and remove core. Mix both together with the brown sugar and plum wine in a saucepan and bring to a boil and then puree.

For the fruit salad: Peel the banana and cut into slices. Rinse the oranges thoroughly, then finely grate some of the zest and peel off the rest. Halve oranges and cut into pieces. Rinse grapes, halve and remove any seeds. Halve figs and then cut into slices. Rinse the strawberries, trim and dice. Mix all fruit together and divide among plates.