Prune-Armagnac Mousse

"I have been on the prowl for the just right deep smooth seductive prune mousse - coupled with Armagnac & just a bit of deep dark chocolate. Mmmmm! This isn't for the faint of heart! Use un-pitted prunes if you can manage to find them and pit them after they've simmered and cooled. Otherwise use pitted but simmer gently! Adapted from NYT 06/10/08. Time does not include 2-3 hours chill time in the refrigerator."
 
Ready In:
30mins
Ingredients:
8
Serves:
4
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ingredients

  • 12 lb prune
  • 1 12 cups brewed tea (preferably orange pekoe)
  • 12 cup armagnac
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar (or to taste)
  • 1 cup heavy cream
  • 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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  1. Busters friend
    I have been on the prowl for the just right deep smooth seductive prune mousse - coupled with Armagnac & just a bit of deep dark chocolate. Mmmmm! This isn't for the faint of heart! Use un-pitted prunes if you can manage to find them and pit them after they've simmered and cooled. Otherwise use pitted but simmer gently! Adapted from NYT 06/10/08. Time does not include 2-3 hours chill time in the refrigerator.
     

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