For the plum mousse with compote, bring red wine, sugar, orange juice, cloves and cinnamon stick to a boil together.
Pour in half of the plums and cook until just tender. Lift out with a sieve ladle and set aside in a bowl.
Add the remaining plums to the broth and cook until very soft. Also lift out of the broth. Puree finely in a hand blender. Allow to cool.
Cook the gravy over high heat until syrupy. Pour over plums set aside in bowl. Let cool.
Mix the cooled plum puree with the sour milk.
Soak the gelatin in cold water until it has collapsed. Stir dripping wet in a small pan on low heat until liquid. Remove from heat. Stir in a few spoonfuls of plum puree. Then stir this mixture into the remaining puree.
When the puree begins to gel along the edges, whip the cream until stiff and stir it in. Refrigerate for at least 120 minutes.
To serve, place some compote on the plates. Cut the mousse into dumplings and serve the plum mousse with compote.