Plum Mousse

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).