Vanilla cream with plum compote

Category: Desserts




  1. Cut the vanilla bean down the length and scrape the pulp out.
  2. Add the egg yolk, honey and vanilla to a mixing bowl and whip until frothy with an electric mixer.
  3. Add the egg white and the pinch of salt to a second mixing bowl and beat until stiff with an electric mixer.
  4. Add the cream to a mixing bowl and beat stiff with an electric mixer.
  5. Add the cream and egg white to the egg yolk mixture and gently fold under the cream.
  6. Fill glass bowls with the cream and refrigerate.
  7. Wash and pit the plums, and place in a saucepan with cinnamon and water. Place the saucepan on the hob and bring to the boil on the highest hob setting.
  8. As soon as it boils, turn the hob setting down to low and simmer the plums for about 5 minutes. Then remove from the hob and allow to cool.
  9. To serve, add some of the plum compote to the cream and garnish with a cinnamon star.







Ingredients (for about 4 people):

For the vanilla cream:

2 eggs yolks*

100 g acaciahoney

1 vanilla bean

1 egg white*


For the plum compote:

400 g plums

50 ml water

1 Tbsp acacia honey

1/2 tsp cinnamon

50 ml water


For the garnishing:

Cinnamon stars


*Use only very fresh eggs, as they are consumed raw!


 Nutritional information

Carbohydrates 178 g

Protein 21 g

Fat 70 g


Calories / bread units

Recipe 1,461 kcal

Serving 365 kcal

Serving 3.7 BU