Plum confit
30 g oniion - fine hacked
30 g sugar
150 g plums without stone
1 clove
salt, fresh pepper
250 ml red wine
15 ml apple cider vinegar
1/16 l Portwine

Preparation
Cut the carrot, leek and celery into small stripes and then in 2 mm small cubes. The cutted vegetables must be cooked in a little bit salted water. When it is ready take it out and cool it down. Mix cream cheese, salt, pepper, garlic, parsley and the vegetables and season this mixture to taste. Put a 1/16 l cream into a jar and place it at the oven. The soaked gelatine is stirred into the cream. When it is completely diluted mix it into the cream cheese with vegetables.  Place it at a cool place. Before the compound gets solid fold in the beaten cream. Taste and season to taste, when it is necessary. Place cling film into the terrine form, fill in the mass and store closed at the refrigerator.

For the plum confit caramelize the sugar and the bring the sliced onions to brown colour. Put the red wine inside and add all ingredients except the plums. Bring it to cook. Reduce till the sauce becomes viscous and now add the plums for a 5 minutes cooking. Season to taste with salt and pepper and place it cool.

Now take out the terrine from the refrigerator, cut into pieces and place it on a plate. With a spoon you can decorate with plum confit.