Beryl Tate the Kitchen Doctor E-mail: beryl@tatewise.co.uk
PLUM & ALMOND MOUSSE

INGREDIENTS to serve 4 people :-

750

g

1

lb

fresh plums - stoned

100

g

4

oz

granulated sugar

~12

g

1

sachet

gelatine

250

g

1

tub

9

oz

Quark - skimmed milk cheese

25

g

1

oz

toasted flaked almonds

 

METHOD :-

Place the plums and sugar in a large saucepan, cover with a lid, and poach for about 10 minutes until soft.

Remove about one third of the mixture and whiz briefly in a food processor to retain some texture.

Pour this plum mousse into a small bowl and leave to cool.

Sprinkle the gelatine onto the remaining hot poached plums and stir until the gelatine has dissolved.

Pour this mixture into a food processor and whiz until puréed.

Add the Quark and whiz until combined.

Spoon alternating layers of the puréed plums, flaked almonds, and plum mousse into four glasses.

Leave in the refrigerator to chill.