Plum And Ginger Mousse

1. 1

   Stone and roughly chop plums.

2. 2

   In a pan, place the chopped plums and water then slowly bring up to a simmer and cook for around 10 minutes. Let the mixture reduce by a third to a half.

3. 3

   Remove from the heat and set aside.

4. 4

   Whisk milk with 50 of the sugar, egg yolks, cornflour and vanilla. Tip into a fresh pan and bring to the boil - whisk continually.

5. 5

   Remove from the heat then stir in the cooled plum. Set aside until cold - can put in fridge.

6. 6

   Stir together egg whites and remaining sugar, then heat in a bowl over hot water until piping hot. Alternatively, heat in 3 short burst in the microwave on high setting, stirring every 10 seconds.

7. 7

   Beat the egg mixture with a whisk (electric or man power) until it becomes a thick glossy meringue.

8. 8

   Beat cream until thick.

9. 9

   Fold the plum mixture and chopped ginger through the meringue, then gently fold through the cream.

10. 10

    Divide between 6 containers (recipes suggests whiskey tumblers - you can use this as a size guide for choosing whichever pot you prefer) and chill for 4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.