Mix curd cheese, sour cream, flour, egg, 2 tablespoons sugar, a little salt and vanilla sugar and let rest in the refrigerator for about 1-2 hours.
Then knead and form into dumplings. Place the dumplings in boiling, lightly salted water, bring to the boil briefly and let stand for about 10-15 minutes, then remove, drain and roll in breadcrumbs.
For the plum roast, caramelize the 50 g sugar in a pan and deglaze with the red wine. Add the pitted plums and let simmer.
If necessary, thicken with a little cornflour.
Spread the roaster on the plate and arrange the curd dumplings on top. Decorate with powdered sugar and a mint leaf.
Preparation Tip:
The curd dumplings are also delicious with stewed apples or berry fruit.
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