Prune-Armagnac Mousse

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    lb prune
  • 1 12
    cups brewed tea (preferably orange pekoe)
  • 12
  • 2
    tablespoons lemon juice
  • 2
    tablespoons sugar (or to taste)
  • 2
    egg whites
  • 1
    ounce extra dark chocolate, finely grated
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DIRECTIONS

  • Place prunes, tea, & sugar in a nonreactive saucepan with a cover. Gently simmer covered 10 minutes, add Armagnac & simmer uncovered for 5 minutes more. Add lemon juice. Set aside 4 prunes to drain for garnish.
  • Puree rest of the prunes in food processor with 1/2 of the simmering liquid. Add more liquid by the tablespoonful if needed to keep puree from becoming too thick. You are shooting for a loose but jammy (not liquidy) consistency. Taste & add more sugar if necessary. Cool to room temp then chill in fridge 30 minutes to 1 hour - do not let get too thick to fold in whipped cream.
  • Whip the heavy cream to stiff peaks and fold it into the prune puree.
  • Whip the egg whites until sharp peaks form (but not dry) and fold them into the prunes. Fold the grated chocolate into mousse with the egg whites.
  • Pour into tall champagne flutes, dust with cocoa powder, garnish with reserved prune and chill for two hours before serving.
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