Yield: 4 servings
|450 grams||Plums; (1lb)|
|1 \N||Piece cinnamon stick|
|3 tablespoons||Wild flower honey; (3 to 4)|
|3 \N||Leaves gelatine|
|150 millilitres||Double cream; (1/4 pint)|
|2 larges||Egg whites|
|\N \N||Chopped pistachios|
Use dessert plums for this and preferably a dark variety such as Czar which will give a pretty pink colour to the mousse.
Half and stone the plums. Cook with the juice from the lemon, 3 tbsp of water and a small piece of cinnamon stick until very soft. Remove cinnamon.
Pure e in a blender and sieve into a clean pan. Add the honey and stir until dissolved.
Soften the gelatine in cold water. Squeeze dry. Add to the fruit pure and stir until melted. Pour into a wide bowl and chill until on the point of setting.
Whisk cream to a soft flopping consistency and fold into the pure. Whisk egg whites in a clean bowl until stiff. Fold as much into the mixture as you think to make a light mousse.
Pour into pretty glasses and top with chopped pistachios and a sprig of mint.
Converted by MC_Buster.
Per serving: 78 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.