25 g (8 oz) dried plump prunes
pared rind of 1 lemon
2 level tsp (10 ml) gelatine
3 tbsp (60 ml) lemon juice
30 ml (2 level tbsp) thick honey
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1 egg white
flaked almonds, toasted, to decorate
pared rind of 1 lemon
2 level tsp (10 ml) gelatine
3 tbsp (60 ml) lemon juice
30 ml (2 level tbsp) thick honey
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1 egg white
flaked almonds, toasted, to decorate
method
1. Soak the prunes in cold water overnight.
2. In a lidded saucepan, simmer the prunes gently with the pared lemon rind and enough soaking liquid to cover well, for about 20 minutes until tender.
3. Soak the gelatine in a small basin with the strained lemon juice. Drain the prunes, reserving 150 ml (1/4 pint) cooking liquid. While still hot, stone the prunes, place the flesh in a blender with the reserved juice, gelatine and honey. Blend until really smooth; turn into a bowl to cool.
4. Whip the fresh cream until softly stiff. Whisk the egg white until stiff. As prune mixture begins to set, fold in fresh cream then the egg white. Turn mousse into a glass serving bowl, refrigerate until set. Decorate with browned flaked almonds.
2. In a lidded saucepan, simmer the prunes gently with the pared lemon rind and enough soaking liquid to cover well, for about 20 minutes until tender.
3. Soak the gelatine in a small basin with the strained lemon juice. Drain the prunes, reserving 150 ml (1/4 pint) cooking liquid. While still hot, stone the prunes, place the flesh in a blender with the reserved juice, gelatine and honey. Blend until really smooth; turn into a bowl to cool.
4. Whip the fresh cream until softly stiff. Whisk the egg white until stiff. As prune mixture begins to set, fold in fresh cream then the egg white. Turn mousse into a glass serving bowl, refrigerate until set. Decorate with browned flaked almonds.
serving amount
serves 4-6
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