Prune Mousse Recipe
Prune Mousse Recipe with Dried Prunes, Prune Juice, Tea, Lemon, Gelatine & Whipped Cream.
INGREDIENTS
8 oz (225g) Dried Prunes
1 pint (500ml) of Black Tea
Sugar to taste
Rind from 1/2 Lemon
Juice from 1/2 Lemon
1/2 pint (300ml) Prune Juice
1/2 (10g) oz Gelatine
2 to 3 tbsp Lightly Whipped Cream
1 Egg White
METHOD
Soak the Prunes overnight in a bowl with the Black Tea. The following day pour into a saucepan with the Sugar & Lemon Rind and simmer until tender.
When ready, drain the contents into a bowl with a sieve. Stir in the Lemon Juice.
Puree the drained Prunes.
Pour the Prune Juice into a saucepan and over a gently heat dissolve the Gelatine. Stir into this the Prune Puree and, if neccessary, sweeten a little more with Sugar.
Alow to completely cool down.
Whisk the Egg White to a firm snow. Fold in the Whipped Cream and then do likewise with the Egg White. Pour into a Souffle dish or wet mould and allow to set.
Turn out and serve with additional Whipped Cream or Creme a la Vanille.
Serves 4 as a Pudding.
Suggested by Gill Brazier.
Based on the Prune Mousse recipe in:
The Constance Spry Cookery Book
by Constance Spry & Rosemary Hulme (1956).