INGREDIENTS

INSTRUCTIONS

Use dessert plums for this and preferably a dark variety such as Czar which
will give a pretty pink colour to the mousse.
Half and stone the plums. Cook with the juice from the lemon, 3 tbsp of
water and a small piece of cinnamon stick until very soft. Remove cinnamon.
Pur.e e in a blender and sieve into a clean pan. Add the honey and stir
until dissolved.
Soften the gelatine in cold water. Squeeze dry. Add to the fruit pur.e and
stir until melted. Pour into a wide bowl and chill until on the point of
setting.
Whisk cream to a soft flopping consistency and fold into the pur.e. Whisk
egg whites in a clean bowl until stiff. Fold as much into the mixture as
you think to make a light mousse.
Pour into pretty glasses and top with chopped pistachios and a sprig of
mint.
Converted by MC_Buster.
Per serving: 78 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g
Protein; 18g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.

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