Plum Mousse

3 Sheets gelatin

1 kg Ripe unblemished plums

-- (2 lbs) 50 g Sugar (1.75 oz)

1 dl Red wine (1/2 cup)

1/4 ts Ground cinnamon

2 dl Whipping cream (7/8 cup)

Soak the gelatin in little water. Wash and pit the plums. In a saucepan caramelize the sugar until a light brown. Moisten with wine. Add the plums and the cinnamon. Stir and cook until very tender. Puree in a blender and strain through a fine sieve. Drain the gelatin. Melt in small saucepan over moderate heat. Stir into plum puree. Beat cream until stiff, fold into puree. Transfer mixture to a bowl. Cover and chill for at least 3 hours. Serving: form balls with a scoop or 2 tablespoons dipped in hot water and decorate with a sauce (for example a gingerbread sauce or a chocolate sauce).