This dessert rounds off a nice dinner perfectly. The parfait melts together with the red wine plums wonderfully - first on the table and then in your mouth.
Prepare the parfait the night before and freeze overnight. About 15 minutes before serving, prepare plums freshly.
Chill coconut milk in the fridge overnight or at least for a few hours.
Carefully open coconut can and spoon out the cream that has accumulated at the top (about 2/3 of the can) into a small pan (keep the liquid for a smoothie). Over low heat, warm coconut milk, making sure it doesn't boil.
Melt chocolate in a double boiler.
Add melted chocolate to the (by that time) liquid coconut milk. Scrape vanilla pod and add pulp to the pan, together with lemon juice and salt. Whisk together, making sure not to boil the mixture. As soon as it's all mixed together, take off the heat and set aside to cool for a bit.
Prepare 4 molds by lining them with saran wrap.
Pour chocolate coconut mixture into molds and leave on the counter to cool for about 30 minutes, whisking every 10 minutes or so to prevent the ingredients from separating.
Finally place in the freezer over night or at least for a few hours.
Add red wine, sugar, cinnamon, vanilla and cloves to a pan and boil down to about half of the original amount.
Depending on the size of the plums, cut them in halves or quarters and remove the stones. Add to the pan.
Let simmer until it has reached the consistency that you like (soft/ firm to the bite). Mix together starch with a few tsp of red wine and add to the pan to bind the sauce. Cook for another minute, then take off the heat. Remove vanilla pod, cinnamon stick and cloves.
Turn out parfait onto a plate by pulling up the saran wrap. Let thaw a bit while the plums cool down.
Serve parfait together with plums and a dash of cinnamon.