Yuzu Mousse with Spiced Plums

For the yuzu mousse with spiced plums, first prepare the cream. To do this, wash the lemon, dry it and grate the peel. Only the zest is needed. Soak the gelatine, strain the yoghurt through a fine sieve and mix in the lemon zest.

Heat the yoghurt juice slightly (medium heat) and dissolve the squeezed gelatine in it. Add 3 tablespoons of the yogurt-lemon mixture to this mixture and mix well.

Now mix this lukewarm mixture into the yogurt with lemon zest. Whip the cream until stiff, add the sugar and chill briefly.

Separate the eggs. Only the egg whites are needed. Beat the egg whites until stiff, adding the sugar. When yogurt mixture is cool and slightly set, fold in stiffly whipped cream, then fold in stiffly whipped egg whites.

Cover with plastic wrap, place in refrigerator.

For the spiced plums, wash the plums, dry them, remove the stems, cut them into quarters, removing the stone in the process. Put the plums in a bowl/pot and marinate with sugar and port wine.

Wash the fresh sage, cut into larger pieces and mix in with the plums. Cover the container and put it in the refrigerator.

For the powidl, wash the plums, cut them in half, remove the seeds. Put the plums in a pot, marinate with sugar. As soon as some juice forms, heat everything slightly, add the lavender and cook gently over medium heat for about 20 minutes.

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