One of Ed’s favourite fruits -plums- are in-season and make a perfect accompaniment to a classic dessert; chocolate mousse. The plums will be cooked two ways, grilled and reduced so you don’t miss any of that sweet plummy flavour. While chocolate mousse may seem difficult to make, it really is something you can try this weekend. And if like Ed, you’re not at home, don’t worry, his recipe is easy to make, even on a campfire.
Ingredients
Method
Slice cheeks off 12 plums and toss with icing sugar; reserve centres. Arrange cheeks on a wire rack and cook on barbecue over low heat for 20 minutes, until lightly dried, or on a tray in oven at 160°C fan-forced (180°C conventional). Dice remaining plums and reserved centres, combine with caster sugar and 1 teaspoon of the vanilla in a saucepan, then cook over low heat until a paste forms. Cool.
Heat milk in a saucepan until simmering, whisk in cocoa and remaining vanilla, then stir in condensed milk. Cool. Fold in chocolate and cream.
Spoon plum paste into 11/2-cup-capacity glasses and top with mousse and grated chocolate. Toss plum cheeks with ginger, kiwi and mint, then serve on the side.
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