Plum Mousse Recipe - Cooking Index
Plum Mousse Recipe - Cooking Index
| 3 | Gelatin | |
| 1 | Ripe unblemished plums - - (2 lbs) | |
| 50 | Sugar - (1.75 oz) | |
| 1/8 | Red wine - (1/2 cup) | |
| 1/4 teaspoon | 1.3ml | Ground cinnamon |
| 1/4 | 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).
Source:
J. J. Markin
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