Frothy Plum and Orange Cardamom Mousse

Preparation info
  • Serves


    • Difficulty


Appears in
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 (4


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