Last updated 6/12/2012 1:18:20 AM. Recipe ID 49154. Report a problem with this recipe.
Title: Plum mousse
Yield: 6 Servings
3 Sheets gelatin
1 kg Ripe unblemished plums
-- (2 lbs)
50 g Sugar (1.75 oz)
1 dl Red wine (1/2 cup)
1/4 ts Ground cinnamon
2 dl 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
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
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