Prune mousse

Prune mousse

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
500g prunes, stoned
1 orange, zested and juiced
1 lemon, zested and juiced
1 tablespoon port
3 teaspoons powdered gelatine
2 egg whites
115g caster sugar
cream, whipped, to decorate

Method

  1. Cook prunes in water to cover until tender. Purée in a blender or push through sieve. If necessary, add a little water to make 375 ml purée.
  2. Set aside 60 ml orange juice. Add remaining juices, zests and port to purée.
  3. Soften gelatine in reserved juice, then dissolve over gentle heat. Add to purée and chill until starting to thicken.
  4. Beat egg whites until stiff, and gradually beat in sugar. Fold meringue into prune mixture.
  5. Spoon into individual dishes or large serving bowl and chill for at least 1 hour. Decorate with whipped cream before serving.
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