Separate the eggs. Beat the egg yolks with the curd cheese and the sour cream until smooth. Stir in icing sugar, corn starch and semolina. Add lemon juice and lemon zest. Refine the dough with a dash of rum. Beat the egg whites until stiff and fold into the batter. Let the dough rest briefly. Melt the butter in an ovenproof pan or baking pan. Pour the mixture into the mold and bake in the preheated oven at 180 degrees for 20 minutes. Take out of the oven and tear into chunks with a spatula.


For the chutney

Peel the apples, remove the core and cut into bite-sized pieces. Wash, stone and quarter the plums. Clean, peel and cut the onion into fine cubes. Heat some water in a pan or saucepan. Add the apples, plums and onions. Bring to the boil over medium heat. Deglaze with rum. Reduce the heat. Add apple cider vinegar, sugar and salt, reduce the heat again and let the chutney simmer on low heat for about 15-20 minutes. Stir again and again.

Preheat the oven to 180 degrees circulating air. Shape into a thick roll before processing. Remove pieces of equal size from this and shape croissants out of the dough. Place these on baking sheets lined with baking paper. Brush with egg yolk and bake in a preheated oven at 180 degrees for 15 minutes.


Tip: Either serve the chutney as a saucepan or pour it into glasses while it is still hot and store in the refrigerator. The chutney can be stored in the refrigerator for up to two weeks. Also goes wonderfully with blue cheese.