But, THE PLUMS!!!
They’re the underdog in this stone fruit game and I refuse (REFUSE!) to enter September without them.
Thankfully the farmer’s markets here are brimming with them, so it looks like we can go ahead as scheduled. But whew. That was close.
Everyone’s all a-chatter right now about “finding the perfect peach” and “aren’t they so good”. Blah blah blah.
Okay, I like a perfect peach as much as the next girl, BUT. I love a perfect plum so much more.
And PLUOTS! If I could go back and marry the person who first told a plum and an apricot to get a room….I would. Sorry husband. #truthhurts.
Plums sometimes get lost in the end-of-summer early-fall shuffle, so I try to be conscientious about giving them some spotlight time every year.
Today they’re shining bright like a diamond in this honey-roasted plum mousse!
Think light, fluffy, rich, juicy, sweet, tart, everything-you-want-late-summer-to-taste-like.
Basically, a stint in the oven helps dry the plums out a bit and concentrate their flavor. Then, they’re folded into an Italian meringue along with whipped heavy cream and left to chill in the fridge overnight. The next day, top with whipped cream for daintiness. And make sure to revel a bit in all the plum glory.
- 3 red plums, halved and pitted
- 2 tbsp (40 g) honey
- 3 sprigs fresh thyme
- 3 large egg whites
- ⅔ cup (130 g) sugar
- pinch of cream of tartar
- 2 tbsp (30 g) water
- 1 cup (240 g) heavy cream, divided
- Heat oven to 300F.
- Place the plum halves in a shallow baking dish, cut side up. Drizzle with honey and top with the thyme sprigs. Roast for 30-35 minutes, or until the plums are soft and have started to release their juice.
- Remove the thyme sprigs and blend the plums in a food processor, along with any liquid they have released. Blend until very smooth. Pour through a fine-mesh sieve, pressing on the solids so that they liquids pass through. Discard the solids. Measure out 1 cup of the puree and set aside. Reserve extra puree for another use.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, 1 tbsp of sugar, and cream of tartar. Whisk to combine. Mix on low.
- Meanwhile, pour the remaining sugar and water in a small saucepan. Stir until the sugar is well-moistened. Heat over medium heat until the sugar is melted and begins to bubble. Once the sugar has reached a rolling boil, increase the mixer speed to medium. Cook the sugar until the sugar reaches 250F. Increase the mixer speed to medium-high. Carefully pour the hot sugar into the stand mixer bowl while the mixer is still running. Increase the mixer speed to high and whip until cool to the touch, about 4-5 minutes.
- Meanwhile, in a second bowl, whip ½ cup of heavy cream until medium firm peaks form.
- Put the meringue in a large mixing bowl and gently fold in the plum puree until streaky. Fold in a third of the whipped cream and fold until combined but still streaky. Add another third and fold until just combined. Add the final third and fold until no streaks remain.
- Pour the mixture into a serving container and chill until set, at least 2 hours or overnight.
- To serve, whip the remaining heavy cream until medium stiff peaks form. Top mousse with freshly whipped cream.
A plum celebration:
From Around the Web:
Spiced Plum Custard Cake from The Baker Chick
Cherry-Plum Port Crumble from Bakers Royale
Caramelized Plum Cake from Baker By Nature
Five-Spice Plum Cake from Hungry Rabbit NYC
Plum Rippled Ginger Crunch Ice Cream from Seven Spoons