Prune mousse

Recipe from: 5/1/1992 12:00:00 AM
Ingredients 6
Servings 0
Time

Ingredients

  • 250
    g
    pitted prunes
  • 125
    ml
    fresh orange juice
  • 50
    ml
    sugar
  • 30
    ml
    Van der Hum liqueur
  • 15
    ml
    gelatine
  • 250
    ml
    cream
 

Method

 
1. Mix prunes, orange juice and sugar and heat to boiling point. Remove from heat and allow to stand for one hour. Return to heat and cook until soft. Remove from heat, allow to cool slightly and liquidise. Add liqueur. 2. Clear gelatine (which has been sprinkled over 50 ml water) for 30 seconds in a microwave oven at 100 percent power and add to prune mixture. Place over ice-cold water until it starts to set. Whip the cream until soft peaks form and fold it into the prune mixture. Spoon into eight well oiled dariole moulds, cover with clingfilm and refrigerate overnight. Serve with chocolate tart and orange custard (see recipes).
 

Read more on: fruit  |  microwave
 

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