Spread rings with a diameter of about six cm and a height of three cm – or small ramekins – with cling film. Soak gelatin in cold water. Wash lemon well with hot water, dab dry and grate a small amount of zest.
Mix curd cheese and yogurt until smooth. Heat the orange liqueur and let the squeezed gelatine melt in it. Add this to the curd and a little lemon zest and fold in well. Whip the cream until stiff and fold in carefully. Whip egg whites until stiff, gradually adding sugar, and also fold in gently.
Pour the mixture into the prepared rings or ramekins and set in the refrigerator until firm.
Rinse the plums, cut them in half, remove the seeds and cut them into even cubes. Put schnapps, elderflower syrup, wine and vanilla bean in a saucepan and boil once. Add the plums, and steep at a low temperature until the cubes become “glazed”. The plums should have a soft consistency, but not overcooked. Finally, fold in the plum jam.
Turn the curd mousse out of the rings or ramekins and arrange on the plate in the center, the plum ragout around the mousse form and garnish with a bob and the mint. If on hand add a chocolate chip as garnish!
Tip: Use creamy natural yogurt for an even finer result!
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