BAYERISCHE CREME MIT PFLAUMENKOMPOTT
(Bavarian Cream with Plum Compote)

For the Fruit compote :
6 sheets of white Gelatine (or 9 grams ground Gelatine powder)
2.2 lbs plums
3/4 cup sugar
2 teaspoons vanilla sugar
dash ground cinnamon

For the cream :
18 sheets (or 1 oz. ground powder) white Gelatine
4 cups milk
2 vanilla beans
8 egg yolks
1 1/2 cups sugar
4 cups whipping cream
2 tablespoons chopped pistachio

BAYERISCHE CREME
First prepare the fruits:
Read the package instructions for the gelatine and soak or dissolve it according to these instructions. Wash, pit and quarter the plums (reserve 8 plum quarters for later).  In a pot bring the plums, 2 cups water, sugar, vanilla sugar and cinnamon to a boil. Let simmer for 5 minutes, then stir in the gelatine. Fill the fruits into a big (glass) bowl and place into the fridge.

For the cream:
Read the package instructions for the gelatine and soak or dissolve it according to the instructions. Bring the milk to a boil, stirring it often. Remove from stove.  Slice open the vanilla beans lengthwise and remove the seeds from the beans. Add the seeds into the milk and stir. Stir the gelatine into the milk.  In another bowl whisk the sugar and egg yolks until fluffy and light in color. Spoon and stir in some of the milk into the egg mixture. Gradually stir in the remaining milk. Place the bowl with the cream into a bowl filled with ice cubes and stir constantly until the cream is cooled and starts to solidify. Whip the whipping cream until stiff peaks form and fold into the milk cream.  Pour the cream into the bowl with the fruits. Let solidify in the fridge. Then garnish with the reserved plums and chopped pistachios