1

Completely dissolve 120 g of Langnese Black Forest Honey in the cream in a saucepan over a moderate heat while continuously stirring. Do not allow the cream to boil. Add a pinch of salt.

2

Soak the gelatine in cold water for ten minutes, remove the excess water and add it to the warm ice cream mixture.

3

Beat with a whisk until smooth and the gelatine is completely dissolved.

4

Allow to cool slightly and add the cold yoghurt. Stir well again.

5

Pour the mixture into an ice cream maker and stir until the ice cream has reached the desired consistency. Alternatively, place the ice cream mixture in a bowl in the freezer and let it freeze. Remove from the freezer once an hour, if possible, and stir with a whisk so that it becomes creamy.

6

For the plums, bring 50 g of Langnese Black Forest Honey to a froth with a pinch of salt in a hot pan. Then deglaze with the sour cherry juice and reduce everything to a quarter.

7

Turn off the hob and stir the cold butter into the sauce.

8

Halve and stone the plums. Place cut side down in the hot pan and heat for about five minutes. They should be soft, but still hold their shape.

9

Serve lukewarm with ice cream.