Plum - thyme mousse
This autumn treat is very tempting, not just because of its interesting purple colour but also because it has a gorgeous smell.
Ingredients
- 200 g plums, stones removed and chopped
- 100 g blueberries
- 50 ml port
- 50 g caster sugar
- 1 cinnamon stick,
- 1 slice of fresh ginger
- 3 twigs of fresh thyme (or lemon thyme)
- 100 g quark
- 150 ml double cream, whipped
- 1 sachet powdered gelatin
Method
- In a small saucepan, sprinkle gelatin over a little water and set aside to soak. In another saucepan, bring port, sugar, prepared plums and blueberries, ginger, thyme and cinnamon to a gentle boil and cook until plums are very soft. Remove from heat, remove ginger, cinnamon and thyme twigs. Blend mixture to a smooth consistency, pass through a fine-meshed sieve. Dissolve soaked gelatin and add to the still hot plum puree while stirring. Set aside to cool. When cooled, add quark and mix well. Fold in whipped cream, refrigerate until set, for several hours or overnight. Serve with a little extra dollop of softly whipped cream.