Plum Cold Dish with Tangerine Fan

For the plum cold peel, cut the plums in half and remove the seeds. Drain the tangerines, set the juice aside or peel the fresh tangerines, separate into wedges and peel off the skin.

In a saucepan, slowly bring to a boil about two-thirds of the plums with red wine, brandy, tangerine juice, cinnamon stick, cloves, star anise and a pinch of sugar.

Reduce heat and simmer only very briefly so that the plums still have bite. Remove from heat.

Also heat the fresh mandarin wedges in a little orange juice and allow to infuse only briefly.

Soak the gelatine in cold water and puree the remaining plums with a hand blender.

Now remove the spices from the plum mixture, squeeze out the gelatine and stir in with the pureed plums.

Pour the plum mousse into suitable bowls and place the tangerine wedges on top in a fan shape. Chill for at least 1-2 hours.

Before serving, garnish the plum cold dish, next to the fanned tangerine wedges, with dabs of cinnamon tober.

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