Plum Pockets with Rum Foam

Dough: Cream the butter in a baking bowl. Add the egg. Fold in the lemon and orange zest and the vanilla pulp. Squeeze the curd well and spread it through a sieve into the baking bowl.

Sift in the flour. Knead the dough well, wrap in plastic wrap and refrigerate for at least an hour.

Filling: For the filling, rinse the plums, cut them into small pieces, remove the seeds, put them in a saucepan with the sugar sprinkled over them and let them juice for half an hour.

Pour red wine over the plums, add cinnamon, cloves and the slit vanilla pod. Cook the plums at low temperature, stirring occasionally, until pureed, pass through a sieve and cool.

Crumbs: For the crumbs, melt the butter in a frying pan and add the sugar. Remove the frying pan from the kitchen stove. Stir in the lemon and orange zest. Finally, stir in the bread crumbs. Stir until the breadcrumbs have completely absorbed the fat and are dry once again.

Thicken half the plum jam with 4 tablespoons of breadcrumbs. Use the remaining plum puree for other purposes.

Roll out the dough on a floured surface until 2 mm thick. Cut out 8 circles of 10 cm ø. Place the filling on one half of the circle. Brush the edge of the dough with beaten egg yolk. Fold the empty half over the filling and press smooth with a fork.

Bring salted water to a boil in a saucepan. Cook the dumplings in it at low temp

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