Parmesan Mousse on Honey Plums

For the Parmesan mousse on honey plums, soak the gelatin. Whip the cream until stiff and refrigerate. Bring the milk to the boil and melt the Parmesan, remove from the heat and dissolve the gelatine in it.

Season with salt and cayenne pepper and refrigerate. When the milk-cheese mixture begins to gel, fold in the cream and refrigerate for at least 3 hours.

Wash, pit and dice the plums, sauté in butter, season with salt and pepper and deglaze with vinegar, add honey and glaze, remove from heat. Roast the pine nuts without fat. Arrange on plates, first arrange a bed of lettuce, cut the mousse into dumplings and place on top and drape the honey plums and pine nuts on top. Pour the remaining honey syrup from the pan over the Parmesan mousse on honey plums.

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