Plum Mousse
Yield
6 servingsPrep
15 minCook
25 minReady
3 hrsTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | sheets |
gelatin, unflavored
|
*
|
| 2 | pounds |
plums
ripe, unblemished |
|
| 50 | grams |
sugar
|
|
| ½ | cup |
red wine
|
*
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ⅞ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | sheets |
gelatin, unflavored
|
*
|
| 907.2 | g |
plums
ripe, unblemished |
|
| 5E+1 | grams |
sugar
|
|
| 118 | ml |
red wine
|
*
|
| 1.3 | ml |
cinnamon
ground |
|
| 207 | ml |
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).
