A day in advance, halve the plums and marinate them in the Spitz Inländer Rum with 8 cl chicken stock.
Peel and finely dice the ginger. Peel and finely dice the shallots and clean and thinly slice the mushrooms. Heat the butter in a saucepan. Sweat the ginger, shallots and mushrooms. Deglaze with white wine, reduce slightly and pour in the chicken stock. Boil the soup rapidly for around 10 minutes to reduce it, then add the cream, reduce slightly again and strain through a sieve.
Remove from the heat and season with salt and pepper. Finally, add the creme fraiche to the soup and blend until creamy. Halve the marinated plums and roll each one in a slice of bacon. Sear on all sides in a pan.
Pour the soup into the bowl and add the Spitz Inländer Rum-soaked plums wrapped in bacon, skewered on a sprig of rosemary.