Summertime plums are best for this superb dessert sweetened with honey. Rich flavor and an aromatic air make it a true treat.

Plum and Honey Mousse
 
Author:
Recipe type: Desserts
Serves: 4
Ingredients
  • 1 pound plums
  • 1 lemon
  • 1 piece cinnamon stick
  • 3 Tablespoons wild flower honey (3 to 4)
  • 3 leaves gelatin
  • 1/4 pint heavy cream
  • 2 large egg whites
  • chopped pistachios
Instructions
  1. Use dessert plums for this and preferably a dark variety such as Czar which will give a pretty pink colour to the mousse.
  2. Half and stone the plums. Cook with the juice from the lemon, 3 tablespoons of water and a small piece of cinnamon stick until very soft. Remove cinnamon.
  3. Pulse in a blender and sieve into a clean pan. Add the honey and stir until dissolved.
  4. Soften the gelatin in cold water. Squeeze dry. Add to the fruit puree and stir until melted. Pour into a wide bowl and chill until on the point of setting.
  5. Whisk cream to a soft flopping consistency and fold into the puree. Whisk egg whites in a clean bowl until stiff. Fold as much into the mixture as you think to make a light mousse.
  6. Pour into pretty glasses and top with chopped pistachios and a sprig of mint.
Notes
Per serving: 78 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 18g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.