Plum And Ginger Mousse

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• 450 g ripe plums
• 50 ml water
• 250 ml milk
• 150 g caster sugar
• 2 eggs, separated
• 2 tablespoons cornflour
• 1 teaspoon vanilla extract
• 75 g preserved gingerroot, finely sliced and chopped
• 250 ml double cream

Recipe

• 1 stone and roughly chop plums.
• 2 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.
• 3 remove from the heat and set aside.
• 4 whisk milk with 50 of the sugar, egg yolks, cornflour and vanilla. tip into a fresh pan and bring to the boil - whisk continually.
• 5 remove from the heat then stir in the cooled plum. set aside until cold - can put in fridge.
• 6 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.
• 7 beat the egg mixture with a whisk (electric or man power) until it becomes a thick glossy meringue.
• 8 beat cream until thick.
• 9 fold the plum mixture and chopped ginger through the meringue, then gently fold through the cream.
• 10 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.