Plum mousse

 
                                PLUM MOUSSE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Sheets gelatin
    1       kg           Ripe unblemished plums
                         -- (2 lbs)
   50       g            Sugar (1.75 oz)
    1       dl           Red wine (1/2 cup)
      1/4   ts           Ground cinnamon
    2       dl           Whipping cream (7/8 cup)
 
   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. Puree 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).
  
 
 
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