For the curd cream soak gelatine in plenty of water and set aside. Stir the egg yolks until foamy, drizzle in the sugar and keep stirring until the sugar has completely dissolved. Add the layered cheese and stir until smooth. Then add the scraped out vanilla, the grated lemon peel, the lemon juice and the kirsch.
In another container, whip the well-chilled cream (100 ml) with the tablespoon of sugar until very stiff. Then the whipped cream is gently lifted under the cheese mass with a larger whisk until a homogeneous mass is formed. (In no case with an electric hand stirring stick!)
Squeeze the soaked gelatin into a saucepan, pour in the remaining cream (20 ml) and dissolve at medium temperature. Pour the warm gelatine-cream mixture into a well-warmed, larger bowl, then immediately add the cheese-cream mixture to the warm, liquid gelatine-cream mixture and mix well. Mix everything again with a larger whisk. (Must go quickly, otherwise the gelatin will get lumpy).
The smoothly stirred curd cream can now be transferred or filled into a suitable container or portion molds. Keep the whole thing in the refrigerator for at least 12 hours.
For the plum compote, heat the plum juice with the sugar in a suitable saucepan, add the cinnamon and let it simmer gently for about 15 minutes, covered. Then add the preserving sugar and simmer for about 3 minutes.
In the meantime, pit the plums, add to the stock, let it steep and season to taste. Depending on how well the plums are cooked, take them off the stove and remove the cinnamon stick. Finally, transfer the compote and refrigerate until ready to serve.
To serve, portion with a hot, larger spoon and serve with the plum compote and a little mint. Serve with cantuccine (biscuits from Tuscany)
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