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Plum Mousse

 

69

Yield

6

servings

Prep

15

min

Cook

25

min

Ready

3

hrs

Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

3 sheets gelatin, unflavored
*
2 pounds plums
ripe, unblemished
50 grams sugar
½ cup red wine
*
¼ teaspoon cinnamon
ground
*
cup heavy whipping cream

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.

Purée 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).

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 22154% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 13mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 4g
Vitamin A 21% Vitamin C 24%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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