Plum mousse

Yield: 6 Servings

Measure Ingredient
3 \N Sheets gelatin
1 kilograms Ripe unblemished plums (2 lbs)
50 grams Sugar (1.75 oz)
1 decilitre Red wine (1/2 cup)
¼ teaspoon Ground cinnamon
2 decilitres Whipping cream (7/8 cup)

Soak the gelatin in little water.

Wash and pit the plums. In a saucepan caramelize the sugar until a light brown. Moisten with wine. Add the plums and the cinnamon. Stir and cook until very tender. Puree in a blender and strain through a fine sieve.

Drain the gelatin. Melt in small saucepan over moderate heat. Stir into plum puree. Beat cream until stiff, fold into puree. Transfer mixture to a bowl.

Cover and chill for at least 3 hours.

Serving: form balls with a scoop or 2 tablespoons dipped in hot water and decorate with a sauce (for example a gingerbread sauce or a chocolate sauce).

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