Cinnamon parfait with roasted damsons

Parfait:
Beat the eggs, cinnamon and sugar together over a warm water bath until creamy. Add the rum and stir (preferably on ice) until cold. Whip the cream until it forms stiff peaks. Fill small dessert dishes with the cinnamon parfait mix and freeze. Covering the dessert dish with cling film before freezing helps you to remove the parfait from the dish later.
Roasted Damsons:
Wash the damsons under cold water, strain, cut in half and remove the stones. Melt the sugar, vanilla sugar and butter in a frying pan, stirring until the sugar starts to caramelise. Add the damsons and glaze for 5 minutes, then add the apple juice and bring to the boil. Thicken the mixture with breadcrumbs and allow to cool. Season with lemon juice and the spice mix.