Summary

Ingredients

• 4 sprigs thyme
• 20 g butter
• 60 g honey
• 2 sheets gelatin
• 100 g chocolate, white
• 300 ml cream

For the compote:

• 4 plums
• 50 ml port wine. red
• 40 ml red wine, dry
• 1 ½ tablespoon sugar, brown
• 0.5 ½ orange (s)

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Instructions

1. Pluck the thyme leaves - keep the twigs for later - and sauté in the butter on a low flame. Let it steep for five minutes, then add the honey, heat gently and dissolve the previously soaked gelatin.
2. Break the white chocolate into pieces and melt in a water bath. Add the honey mixture and stir evenly.
3. Whip the cream until stiff, stir one tablespoon of it into the chocolate mixture, then carefully fold in the rest. Let it set in the refrigerator for three to four hours.
4. Halve the plums and remove the stones. Place in a small baking dish with the cut surface facing down.
5. Peel off the zest from half of the orange and squeeze out the juice. Add to the red wine, port wine and sugar. Heat and let reduce strongly. Pour the syrup over the plums, cover the mold with aluminum foil and let simmer in the oven preheated to 160 ° C for about 15 minutes. The plums should be soft but still retain their shape. Remove the plum halves and peel off the skin. Add the torn thyme sprigs to the braised stock and reduce again. Remove the thyme sprigs.
6. To serve, remove the dumplings from the chocolate mousse, arrange in portions with two lukewarm plum halves and pour the red wine reduction over them.