Plum mousse
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | 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) |
Directions
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).