Plum And Ginger Mousse Recipes

GINGER PLUM TART

Steps:

• Preheat oven to 400°. On a work surface, unroll crust. Roll to a 12-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, toss plums with 3 tablespoons sugar and cornstarch. Arrange plums on crust to within 2 in. of edges; sprinkle with ginger. Fold crust edge over plums, pleating as you go., In a small bowl, whisk egg white and water; brush over folded crust. Sprinkle with remaining sugar., Bake until crust is golden brown, 20-25 minutes. Cool on pan on a wire rack. Serve warm or at room temperature.

PLUM FLUMMERY

Steps:

• Place the plums into a saucepan over medium-low heat, cover, and simmer, stirring occasionally, until the plums are soft, 5 to 10 minutes. If the mixture becomes too thick or starts to burn, add a tablespoon of water. Remove from heat, and allow to cool.
• Dissolve the gelatin in 1/2 cup of hot water in a bowl, and stir in the cooled plums, sugar, and lemon juice. Mix until the gelatin and sugar have dissolved. Chill the plum mixture in refrigerator until it begins to thicken, about 30 minutes. Whip the evaporated milk in a mixing bowl with an electric mixer until thick, then gently spoon the whipped milk into the plum mixture. Beat again with electric mixer until the dessert is fluffy and well combined. Chill for at least 3 hours before serving.

PLUM AND GINGER MOUSSE

Steps:

• 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.