Plum Mousse
A fresh plum mousse recipe featuring stone fruit ingredients. Try this and more recipes from Spoonsparrow!
Ingredients
- 1 kg plums
- 100 g sugar
- 1 piece ginger (25 g)
- 10 ml ginger syrup
- 20 g powdered gelatin (fix product)
- juice of one lemon
- 400 g Greek yogurt
- 500 g whipping cream
- 2 egg whites
- 150 g whipping cream
- 2 plums
Instructions
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1.
Wash and halve the plums, remove pits. Peel and finely chop the ginger. In a pan with sugar and 100 ml water, gently simmer until the sugar dissolves, cover and simmer for another 15 minutes until the plums are soft. Let cool, then strain the mixture through a sieve.
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2.
Stir in the ginger syrup. Mix gelatin with 50 ml water and lemon juice, stir into the plum mixture. Fold in the yogurt. Whip the cream to stiff peaks. Beat the egg whites very stiffly. First fold in the whipped cream, then the meringue. Fold double-layered parchment paper into a collar for an 850 ml mold, secure with tape.
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3.
Fill the plum mixture about 5 cm above the rim of the mold. Refrigerate overnight. Before serving, carefully remove the parchment collar. Whip the remaining cream to stiff peaks, pipe a circle with a pastry bag. Slice the remaining plums into fine strips and decorate on top of the cream.
