Plum Mousse
By: Anonymous
Published: Saturday, February 13, 2010 - 3:40am

Ingredients




3 shts gelatin
1 kg Ripe unblemished plums (2 lbs)
50 grams Sugar (1.75 oz)
1 dl Red wine (½ cup)
teaspoon Ground cinnamon
2 dls Whipping cream (⅞ cup)

Preparation

1 Soak the gelatin in little water. 2 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. 3 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. 4 Cover and chill for at least 3 hours. 5 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).