Side Pannel
Plum Mousse
Ingredients List
- 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)
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).
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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