Frothy Plum and Orange Cardamom Mousse


Preparation info

  • Serves


    • Difficulty


Appears in

Almost Vegetarian Cookbook

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This mousse makes an interesting change from fruit fool, and it is prettier too. The mixture separates into a honeycomb mousse with a jellied top. It is best served with cream or Greek-style natural yogurt.


  • 750g ( lb) red plums, halved and stoned
  • 125g (4oz) caster sugar
  • 1 teaspoon ground cardamom
  • 175 ml (6 fl oz) fresh orange juice
  • teaspoons gelatine or 4 tablespoons agar-agar flakes
  • 3 egg whites
  • ½ teaspoon salt
  • Small fresh mint leaves, to garnish


Place the halved plums into a saucepan with the sugar, cardamom and two tablespoons of the orange juice. Put the pan over a fairly low heat and stir until the sugar dissolves and the plum juices begin to run. Then allow the mixture to bubble gently until the plums are really soft. Remove the pan from the heat.

In a separate pan, bring the remaining orange juice to the boil, then remove the pan from the heat, and sprinkle in the gelatine or agar-agar flakes, following the packet instructions to ensure that it dissolves thoroughly. Add the mixture to the plums. Pour the plum mixture into a processor and whizz to a fine purée. Turn the mixture into a bowl and leave to cool.

In a clean bowl, whisk the egg whites with the salt until they hold soft peaks. Fold them gently but thoroughly into the cooled plum mixture.

Spoon the mixture into a 1.2-litre (2-pint) mould. Chill the mousse in the refrigerator for several hours until it is set. Before serving, dip the mould briefly in hot water to loosen it and turn out the mousse upside-down on to a pretty serving plate.