Plum and honey mousse

Yield: 4 servings

Measure Ingredient
450 grams Plums; (1lb)
1 Lemon
1 Piece cinnamon stick
3 tablespoons Wild flower honey; (3 to 4)
3 Leaves gelatine
150 millilitres Double cream; (1/4 pint)
2 larges Egg whites
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.

PurŠe 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 purŠe 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 purŠe. 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.

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