Honey-Roasted Plum Mousse
Sweet tart and juicy describes this honey-roasted plum mousse perfectly! Roasted plum puree gets combined with an Italian meringue and heavy cream to make this decadent dessert.
Yield: 8 servings
  • 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
  1. Heat oven to 300F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Meanwhile, in a second bowl, whip ½ cup of heavy cream until medium firm peaks form.
  7. 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.
  8. Pour the mixture into a serving container and chill until set, at least 2 hours or overnight.
  9. To serve, whip the remaining heavy cream until medium stiff peaks form. Top mousse with freshly whipped cream.
Nutrition Information
Serving size: ⅛th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/08/honey-roasted-plum-mousse.html