Red Plum Mousse

Preparation info
    • Difficulty

      Medium

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

Method

  1. Heat the plum puree in a small heavy-based saucepan over medium heat to simmering point. Add the softened gelatine and stir until dissolved. Remove from the heat and leave to cool completely.
  2. Whisk the plum puree mixture, creme fraiche and goat’s curd together briefly until just combined. Fold through the yoghurt.
  3. Wrap the base and sides of ten rectangul