Home

Lemon Prune Mousse

ingredients

serves 4-6
25 g (8 oz) dried plump prunes
pared rind of 1 lemon
2 level tsp (10 ml) gelatine
3 tbsp (60 ml) lemon juice
30 ml (2 level tbsp) thick honey
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1 egg white
flaked almonds, toasted, to decorate

method

1. Soak the prunes in cold water overnight.

2. In a lidded saucepan, simmer the prunes gently with the pared lemon rind and enough soaking liquid to cover well, for about 20 minutes until tender.

3. Soak the gelatine in a small basin with the strained lemon juice. Drain the prunes, reserving 150 ml (1/4 pint) cooking liquid. While still hot, stone the prunes, place the flesh in a blender with the reserved juice, gelatine and honey. Blend until really smooth; turn into a bowl to cool.

4. Whip the fresh cream until softly stiff. Whisk the egg white until stiff. As prune mixture begins to set, fold in fresh cream then the egg white. Turn mousse into a glass serving bowl, refrigerate until set. Decorate with browned flaked almonds.

What did you think?

7 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved