Add <quantity>100<unit>g</unit></quantity> of white chocolate, broken into pieces, to a bowl on a water bath over low heat. Do not let the bowl touch the water

Stir the chocolate until completely melted. Remove the bowl from the heat and let the chocolate cool down a bit

Add <quantity>250<unit>g</unit></quantity> of mascarpone cheese and mix to combine

Transfer to a recipient and place in the refrigerator for 30m to firm

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Half, deseed, and quarter <quantity>2</quantity> plums

Transfer to a baking tray and drizzle with extra virgin olive oil

Grate cinnamon to taste over the plums. Rub them to coat well with the olive oil and cinnamon

Bake the plums for 5m until golden

Add <quantity>2<unit>tbsp</unit></quantity> of sunflower seeds to a tray and roast them for 7m until they are slightly golden

Add <quantity>2<unit>tbsp</unit></quantity> of pistachio to a tray and roast them for 3m until they are fragrant

Thinly slice <quantity>2<unit>tsp</unit></quantity> of pickled ginger and add to the plums. The roasted plums are ready

Remove the pistachios from the oven and roughly chop them

Cut off <quantity>1<unit>cm</unit></quantity> from the top and bottom of <quantity>1</quantity> orange. Place one of the cuts facing down and cut around the edges, making sure to remove as much as the white parts as you can

Cut in between each white membrane to remove the orange wedges. Make sure the cuts between the membranes reach each other before hitting the core

Remove the cream from the refrigerator. Plate a portion and make a well in the center

Cut the Roasted Plums into bite sizes and arrange a portion in the center of the plate

Tear the orange wedges and add them to the cream and plums. Sprinkle with the roasted sunflower seeds

Add a portion of the chopped pistachios and finish with picked lemon thyme to taste. The plums with mascarpone & chocolate cream are ready

Enjoy this creamy and fresh treat!