Armagnac Poultry Mousseline with Red Plum Coulis

Finishing and Plating

1. Cut a ¼-in. (1-cm) slice from the cut surface of the plum and place it on a cutting board. Cut the remaining plum into ⅜-in. (1-cm) dice.
2. Use an offset spatula to place the mousseline dome on the plum slice. Cut a wedge equal to ¼ of its volume out of the dome/plum slice.