Plum Mousse

Photo: flickr user tristankenney

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

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).