Cheese patties with port wine plums

Ingredients for 2 servings:

• 70 g prunes, without stones
• 4 tbsp port wine
• 75 g blue cheese, I always use Gorgonzola
• 125 ml vegetable broth, warm
• 2 sheets of white gelatin
• 75 ml cream
• 1 pinch of salt
• Butter, softened for the mold

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Appetizer or as a nice addition to a cheese platter, prepare 1 day in advance

Pour the port wine over the prunes and marinate overnight, covered. Mash the cheese with a fork. Soak the gelatin in cold water. Purée the broth and cheese with a food processor. Squeeze out the softened gelatin and dissolve it in the microwave while watching (it goes quickly). Take 2 tablespoons of the cheese mixture and carefully mix it into the gelatin, then combine the two cheese mixtures. Refrigerate the mixture until it begins to set. Dry the marinated plums and chop them finely. Whip the cream and stir it into the cheese mixture. Spoon half of the cream into the buttered rings placed on a plate, scatter the prunes over them, spread the remaining cheese mixture over the top, and cover and refrigerate overnight. Serve with grapes and croissinis or other savory pastries.