Ready time: 3½ hours ( including chilling time)
For the icewine gelée
1 sheet leaf gelatine, gold strength
100 millilitres Henry of Pelham 2010 Cabernet Franc Icewine
For the yogurt mousse
2 sheets leaf gelatine, gold strength
1 cup 2 per cent Greek yogurt
3 tablespoons honey
Seeds scraped from half a vanilla bean
1 cup heavy whipping cream, divided
For the plums
1 tablespoon olive oil
8 small, firm plums, pitted, each cut into wedges
2 tablespoons turbinado sugar (or less, depending on sweetness of fruit)
Pinch of kosher salt
1 small sprig thyme, whole (plus more for garnish)
Extra-virgin olive oil and store-bought amaretti or other crisp cookies to accompany
To make the gelée, soak gelatine in a shallow dish of cold water for 5 minutes to soften. Meanwhile, warm wine in a saucepan over medium-low heat until just under a simmer; do not boil. Remove pan from heat.
Squeeze the water out of the gelatine and whisk into warm wine until dissolved. Divide wine mixture among six ½-cup dessert cups or glass jars and refrigerate for 1 hour.
To make the mousse, soak gelatine in a shallow dish of cold water for 5 minutes.
While gelatine is softening, stir yogurt, honey and vanilla seeds together in a small bowl. Pour 2 tablespoons heavy cream into a small saucepan and set aside. In a large bowl or the bowl of a stand mixer, whip remaining cream to firm peaks.
Squeeze the water out of the gelatine and melt in the small saucepan with the reserved cream over low heat, stirring to combine. Whisk this into the yogurt mixture and then fold in the whipped cream. Spoon yogurt mousse into the dessert cups, on top of the icewine layer, filling to a generous two-thirds full. Refrigerate for at least 2 hours and up to overnight.
To prepare the plums, warm olive oil in a medium skillet over medium heat. Add plums, sugar and salt. Cook, shaking the pan gently and turning the fruit with care, until plums begin to soften (around 3 minutes).
Remove pan from heat, add the thyme sprig and stir. Let cool for 5 minutes.
To serve, remove thyme from plums and spoon fruit on top of prepared mousses. Garnish with fresh thyme leaves and a few drops of extra-virgin olive oil, passing around amaretti cookies and any remaining fruit.