Plum Mousse with Plum Coulis

Plum mousse

Meanwhile, soak the prunes in water overnight, making sure that the plums remain covered with water.

Remove the seeds and cut them off.

Add the plum brandy, butter (softened) and sugar, crush finely. Whip full cream until stiff, stir in carefully.

Place in refrigerator (at least 2 to 3 hours).

Plum coulis

Put all ingredients (except brandy) in a pot and make 10 min on low temperature, covered. Remove the cinnamon stick and mash everything together. If necessary, pass through a sieve.

Add the plum brandy.

Whether the plum coulis is served warm or cooled to accompany the cold plum mousse is a matter of taste: I prefer warm because the plum flavor comes out better.

Notice: This plum mousse is very filling, which means don’t make large portions.

Our tip: Use high quality red wine for an extra fine taste!

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