Title: Plum mousse
 Categories: Desserts
      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
  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).