Plum and Ginger Mousse

"Stolen from Dan Lepard's Guardian cookery piece. It looks yummy, I haven't tried it though. Prep time looks long because it includes around 4 hours chill time before serving."
photo by a user photo by a user
Ready In:
4hrs 30mins
6 mousses




  • Stone and roughly chop plums.
  • 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.
  • Remove from the heat and set aside.
  • Whisk milk with 50 of the sugar, egg yolks, cornflour and vanilla. Tip into a fresh pan and bring to the boil - whisk continually.
  • Remove from the heat then stir in the cooled plum. Set aside until cold - can put in fridge.
  • 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.
  • Beat the egg mixture with a whisk (electric or man power) until it becomes a thick glossy meringue.
  • Beat cream until thick.
  • Fold the plum mixture and chopped ginger through the meringue, then gently fold through the cream.
  • 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.

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I work in a local museum, training to be a curator. I enjoy baking at weekends, mainly sweet stuff but the BF and I are trying to put a stop to the expanding waistlines. This means fewer, or smaller batches rather than sugar substitutes or margarine. Butter, cream and sugar all the way (in moderation)! It's not a proper weekend unless I've burned myself, probably getting something in or out of the oven. I learnt to knit with the support of the people in the Learn to Knit thread on the craft forum and am now involved with a fun local group. For laughs, I go to quite a few stand-up comedy nights around town.
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