1 lb (450 g) plums
30 ml (2 level tbsp) stem ginger, finely chopped
2 tbsp (30 g) 1 oz sugar
15 ml (3 level tsp) gelatine
1 1/4 cup (1/2 pint) 300 ml fresh whipping cream
2 egg whites
30 ml (2 level tbsp) stem ginger, finely chopped
2 tbsp (30 g) 1 oz sugar
15 ml (3 level tsp) gelatine
1 1/4 cup (1/2 pint) 300 ml fresh whipping cream
2 egg whites
method
1. Stew the plums in very little water until soft. Discard stones and puree the flesh. Stir in the ginger and sugar.
2. In a small bowl sprinkle the gelatine over 150 ml (1/4 pint) water. Place the bowl over a pan of hot water and stir until dissolved. Stir into the warm plum puree allow to cool but not set.
3. Whip the fresh cream until softly stiff. Whisk the egg whites until stiff but not dry. Fold the fresh cream and then the egg whites into the plum mixture.
4. Turn into a 1.4 litre (2 1/2 pint) fancy jelly mould. Refrigerate. When set, unmould and serve with sponge fingers.
2. In a small bowl sprinkle the gelatine over 150 ml (1/4 pint) water. Place the bowl over a pan of hot water and stir until dissolved. Stir into the warm plum puree allow to cool but not set.
3. Whip the fresh cream until softly stiff. Whisk the egg whites until stiff but not dry. Fold the fresh cream and then the egg whites into the plum mixture.
4. Turn into a 1.4 litre (2 1/2 pint) fancy jelly mould. Refrigerate. When set, unmould and serve with sponge fingers.
serving amount
serves 6-8
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