Raspberry-Plum mousse

Preparation info
  • Yield: Approximately 39 ounces ,


    servings, 3¼ ounces each
    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Name of ingredient
Plum Puree


  • Puree the plums in a food processor and then pass the puree through a fine sieve, pressing hard on the solids.
  • Reserve the sieved puree, discarding any of the puree that does not come through the sieve, and combine the sieved puree with the raspberry puree.
  • Adjust sweetness level as desired by adding small amounts of simple syrup, if you wish, tasting a