Saturday, August 3, 2013

Plum Mousse

This was kind of serendipitous. Was trying to use up some plums and this recipe was created.

De-seed some ripe plums. Blend them completely (with the peels, I used magic bullet).  In a small sauce pan, heat the plum pulp with some sugar and cook until the sauce thickens, about 5-10 minutes. Cool and refrigerate until ready to use. This can be used as a dessert sauce with various applications (think ice-cream and pound cake).
Whip some heavy cream, add sugar, vanilla and whip until stiff peaks form. Gently fold in the cool sauce and chill the mousse. I liked to keep some streaks of white for a prettier effect.

I also served this with slices of fresh plum and some berries, with a drizzle of the plum sauce. I'm clearly not on a diet!

 

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