Plum Moussedesserts 3 sheets gelatin 1 kg ripe unblemished plums - (2 lbs) 50 gm sugar (1.75 oz) 1 deciliter red wine (1/2 cup) 1/4 teaspoon ground cinnamon 2 deciliter 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). |
