This plum mousse recipe arose from an abundance of plums. The result is an amazing combination of savoury, sour and sweet. It is sophisticated, yet simple. And the ruby red colour is absolutely beautiful.
How to serve plum mousse
Serve plum mousse, just like you would serve any sweet fruit sauce. The reason I didn’t call this recipe plum sauce is because that name already belongs to a particular savoury-sweet condiment.
Plum mousse pairs nicely with creamy flavours.
- Try it on ice cream.
- Serve it with yogurt for a delicious snack.
- Make a plum trifle.
- Drizzle it on waffles for a fancy-pansy brunch.
Plum Mousse
Honey fermented plum mousse is a sweet and sour sauce that is packed full of flavour. It is amazingly delicious. Perfect with ice cream, yogurt or in a trifle.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves 4 1x
- Category: Dessert
- Method: Fermented
- Cuisine: British
Scale
Ingredients
- 1 lbs plums
- 1/3 cup wine
- 3 whole cloves
- 1 pinch of ground nutmeg
- 1 pinch of anise seed
- 4 tbsp raw honey
- 2 tsp vanilla extract
- 1 pinch of salt
- 3 tbsp chia seeds (optional)
Instructions
- Slice the plums in half and remove the pit.
- Place the plums in a medium-sized saucepan with the wine and spices. Bring to a boil and simmer for about 10 minutes.
- Strain the plum sauce into a glass jar for fermentation.
- Allow to the plums to cool to room temperature.
- Stir in the honey and the vanilla extract.
- Screw on the lid, and leave the jar to ferment somewhere dark at room temperature for two days – a kitchen cupboard is perfect.
- After fermenting, add the pinch of salt. Taste the sauce, and add more honey. Exactly how much honey will depend on the sweetness of the plums. For a thicker mousse, stir in the chia seeds.
Notes
- To make fermented plum mousse, it is important to use pure raw honey. A lot of commercial honey is fake or adulterated. However, fermentation is not required. So if you can’t find raw honey, then simply use commercial honey and skip the fermentation.
- A food mill
(affiliate link) is helpful to strain out the plum skins, but a spoon over a colander would work as well.
(affiliate link) is helpful to strain out the plum skins, but a spoon over a colander would work as well.Keywords: probiotic, refined sugar free, dairy free, egg free, gluten free, nut free, spring, summer, fall
What type of wine was used??
I used a white wine (a gewurztraminer because it’s what I was drinking at the time. 🙂 ) But I think a red wine would be nice with red or purple plums.
Do you put a lid on while fermenting, or just cover with a cloth? Thanks!
You can’t ferment with a tight lid on. I usually use an airlock, or I use a plastic lid not tightened (to allow gas to escape).