For the walnut-cinnamon ice cream:
100 gms Californian walnuts, chopped
4 tablespoon brown sugar
3 eggs
1 pinch of salt
4 tablespoon vanilla sugar
100 gms mascarpone
150 gms plain yoghurt
2 tablespoon cinnamon

For the plum-red wine compote:
500 gms plums
70 ml red wine
50 gms brown sugar
1 teaspoon cinnamon
1 teaspoon starch


  1. Mix the chopped walnuts with sugar, caramelize it in a pan and then let it cool on a baking paper.
  2. Separate the yolk from the egg white and whip the egg white with a pinch of salt until stiff. Combine the yolk and the vanilla sugar in a different bowl and mix until it has a foamy consistency. Take another bowl and stir mascarpone, yoghurt and cinnamon to create a smooth mixture.
  3. Mix the egg white mixture with the mascarpone-yoghurt cream and carefully fold in the beaten egg white. Fill the mass into an ice machine and let it freeze for 20 minutes. Meanwhile chop the caramelized walnut brittle roughly and give it into the ice machine for the last five minutes.
  4. Put the finished ice cream into a lockable container and freeze it for another two hours. Preheat the fan oven to 180°C (upper/lower heat: 200°C, gas oven: level 3).
  5. Wash the plums, halve them and remove the core. Put them into a heat-resistant baking tin and sprinkle them equally with sugar and cinnamon. Let them bake in the oven for 15 minutes.
  6. Skim the liquid of the baked plums and bring it to boil together with the red wine. Put the starch in a bit of water, mix it with the plum-red wine liquid and let it boil. With continuous stirring, let the mixture thicken and add the plums.
  7. Let the compote cool and serve it with a ball of the walnut-cinnamon ice cream.