heavy whipping cream
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.
Purée 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).