for 4 person

Compote

500 g	frozen plums, slightly defrosted, cut into segments
1 tbsp	liquid acacia honey
2 tbsp	lemon juice

Crumb coating

100 g	dry bread, cut into pieces
40 g	butter
1 tbsp	liquid acacia honey
2 tsp	cinnamon
1 pinch	salt

Dumpling mixture

1 dl	milk
20 g	butter
1	cinnamon stick
3 tbsp	liquid acacia honey
300 g	lye rolls, cut into cubes
100 g	frozen plums, slightly defrosted, finely chopped
1	egg, beaten

Dumplings

	salted water, boiling
4 ball	Fior di Latte ice cream

How it's done

Compote

Mix the plums, honey and lemon juice in a pan, bring to the boil. Reduce the heat, simmer (uncovered) for approx. 10 mins. until just soft. Put the pan to one side.

Crumb coating

Finely crush the bread in a plastic bag using a rolling pin. Heat the butter and honey in a frying pan. Add the bread, cinnamon and salt, mix, toast and stir over a medium heat until golden brown, transfer to a deep dish.

Dumpling mixture

Place the milk, butter and cinnamon stick in a pan, bring to the boil while stirring. Remove the pan from the heat, add the honey, mix. Cover and leave to infuse for approx. 15 mins. Remove the cinnamon stick. Add the bread, plums and egg, knead by hand to form a compact mass, cover and leave to stand for approx. 5 mins. With wet hands, shape into 12 equal-sized balls.

Dumplings

Cook the dumplings in simmering salted water for approx. 5 mins. per batch. Remove with a slotted spoon, drain. Toss the dumplings in the crumb coating, serve lukewarm with the plum compote and ice cream.

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