Plum Gratin

For the plum gratin, rinse the plums, cut them in half and remove the seeds. Grease an ovenproof dish and place the plums in it like a roof tile. Drizzle with the plum brandy and sprinkle with the cinnamon.

Preheat the oven to 250 degrees. Place the yolks with the sugar in a large enough bowl and stir until pale yellow and creamy. Stir in the cornstarch.

Beat the egg whites until very stiff. Blend first the crème fraîche, then the snow into the egg yolk cream. Spread the mixture evenly over the plums.

Bake on the middle rack for 15 minutes until golden brown and serve the plum gratin while still warm.

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