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
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
Find it online: https://www.fermentingforfoodies.com/plum-mousse/
