Skyr dumplings with plum sauce

Ingredients for 4 servings:

• 5 sheets of gelatin
• 500 g Skyr, plain or with fruit
• 1 packet of vanilla sugar
• 70 g sugar
• 2 tbsp lemon juice, freshly squeezed
• 1 cup whipped cream, approx. 200 ml
• 250 g plums, pitted
• 1 tbsp sugar
• 1 packet of vanilla sugar
• 3 tbsp red wine
• 1 tbsp port wine
• 1 tbsp lemon juice
• some cinnamon
• 1 star anise
• some water, cold
• 1 tsp cornstarch
• some brown sugar for sprinkling
• 2 plums for decoration

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 20 minutes; Total time approx. 1 day 40 minutes

Soak the gelatin in water. Mix the skyr with the sugar, vanilla sugar, and lemon juice. Pour the softened gelatin into a small saucepan and allow to dissolve. Add the gelatin to the skyr cream and mix well. Place the mixture in the refrigerator briefly to set slightly. Whip the cream until stiff peaks and fold it into the cream. Transfer the mixture to a bowl and leave to set in the refrigerator for a few hours or overnight. For the sauce, halve and stone the washed plums. Place the plums in a saucepan with the sugar, vanilla sugar, red wine, port wine, lemon juice, cinnamon, and star anise. Bring to a boil over low heat and simmer for about 15-20 minutes, stirring gently occasionally. The plums should not become mush. After the cooking time, carefully remove the plums with a slotted spoon and set aside. Discard the star anise. Mix the cornstarch with a little cold water to thicken the sauce. This goes quite quickly. Now return the plums to the pan and swirl to combine with the sauce. Let the sauce cool. To serve, spoon some of the plum sauce onto a plate. Scoop out dumplings from the skyr cream and arrange them decoratively on the plate. Halve a fresh plum, remove the stone, and make three small cuts lengthwise. Arrange the plum in a fan shape between the dumplings. Finally, sprinkle some brown sugar over the plate and serve.