Lorna’s Dark Plum Mousse

Name: Lorna’s Dark Plum Mousse
Yield: 3 to 4 Servings
Cuisine: British
Ingredients: 1 can (425 g) Dark Plums in Syrup; 1-2 tablespoons Caster Sugar *optional, I added 2 tablespoons; 1 & 1/2 teaspoons Gelatine Powder; 2 teaspoons Lemon Juice; 2 teaspoons Syrup (from the can of Plums) OR Water; 150 ml Thickened Cream; 1/2 tablespoon Kirsch, Brandy, etc; 1 Egg White; 825 g can Dark Plums in Syrup; 3 teaspoons Gelatine Powder; 20 ml (1 Australian tablespoon) Lemon Juice; 300 ml Thickened Cream; 1 tablespoon Brandy; 2 Egg Whites

Hiroko Liston @hirokoliston

Melbourne, Australia

Lorna is my husband’s grandfather Theo’s sister. Lorna left some great recipes for the next generation. This is one of them, and I have been wanting to try it. Today I finally made it, but again I had to halve the recipe because her recipe was for her large family. I added some Sugar because the canned Plums that I used were not very sweet. Dissolving Gelatine Powder into Lemon Juice was something I was sceptical about. I ended up adding a little Syrup from the can of Plums to Lemon Juice because more liquid was needed. I enjoyed this mousse thinking of Lorna who is remembered as a great cook by many family members.

Hiroko Liston @hirokoliston

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Ingredients

3 to 4 Servings

1 can (425 g)Dark Plums in Syrup
1-2 tablespoonsCaster Sugar *optional, I added 2 tablespoons
1& 1/2 teaspoons Gelatine Powder
2 teaspoonsLemon Juice
2 teaspoonsSyrup (from the can of Plums) OR Water
150 mlThickened Cream
1/2 tablespoonKirsch, Brandy, etc
1Egg White
Lorna’s Original Recipe
825 gcan Dark Plums in Syrup
3 teaspoonsGelatine Powder
20 ml(1 Australian tablespoon) Lemon Juice
300 mlThickened Cream
1 tablespoonBrandy
2Egg Whites

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Steps

1

Drain the Plums and save some syrup. Remove stones and discard them. Use a blender or food processor to process Plums into smooth puree.
2

Combine Lemon Juice and Syrup from the can of Plums (OR Water) in a small bowl, add Gelatine Powder, and dissolve Gelatine over hot water. You may wish to microwave it.
3

Add the Gelatine mixture to the pureed Plums and mix well until well blended.
4

Whip Cream and Egg White separately. Add whipped Cream and Kirsch (OR Brandy) to the Plum mixture and mix well, then fold in Egg White.
5

Pour the mixture into 4 serving glasses and leave them in the fridge until set.