Plum Soup with Polenta Dumplings

For the polenta dumplings, boil the milk, pour in the cornmeal and cook on low heat for 15 to 20 minutes (be careful, the cornmeal burns easily!!). Later fold in the honey, cinnamon and egg yolks. Spread the mixture on a board to a thickness of 1 cm and cool. Then cut out small figures.

In the meantime, cut the plums in half, remove the seeds and steam them for about 10 minutes with a little water, a small amount of lemon juice and zest and the cinnamon stick. Cool and remove the cinnamon stick. Season with the remaining lemon juice and honey and thicken slightly with a little carob bean gum.

Fill the soup into plates, carefully add the polenta pieces and garnish with lemon balm leaves.

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