Maxfacts

Plum mousse

Serve with custard or cream.

Ingredients

• 500 g ripe plums
• 100 ml red wine
• 4 tbsp caster sugar
• a pinch of ground cinnamon, a pinch of ground cloves
• 150 g Greek yogurt
• 150 ml whipped cream

Method

1. Remove stones and roughly chop plums. In a saucepan bring wine, sugar, cinnamon and clove to the boil. Add plums and simmer until soft. Puree, strain through a fine-meshed sieve and set aside to cool. Add yogurt and whipped cream and mix well. Refrigerate until served.
2. If the plum puree is too runny, add dissolved powdered gelatin to the still warm puree (1/2-1 sachet) before adding yogurt and whipped cream.