Plum Mousse

PLUM MOUSSE

6 Preparation Time :

Categories : Desserts

Amount Measure Ingredient -- Preparation Method -- -- --

3 Sheets gelatin

1 kg Ripe unblemished plums

-- (2 lbs)

50 g Sugar (1 3/4 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). - - - - - - - - - - - - - - - - - -