Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.
Recently, my coworker's dear friend died. This person was a much-loved and wonderfully amusing fellow who had a peculiar affection for foam (it's a long story that I won't go into here). In any case, while thinking about how to honor my coworker's friend's memory, I arrived at the idea of making a mousse. After all, in French mousse means foam.
I had recently received some plum jam from a relative's friend, and I began thinking about plum mousse. I wanted to add cardamom and rum, as well, to help make it a truly special dish.
Thankfully, I have a very good mousse base that I almost always use to create my mousses: French Orange Bavarian Cream Mousse. It's one of my favorites: a vibrant orange flavor, a light texture, and an elegant preparation. I decided to use this recipe as a base for my plum mousse.
What a tremendous dessert in the end! The cardamom complemented the plum beautifully, giving it a fragrant and aromatic taste. And the rum gave it a welcome bite. The mousse was decadent yet light and fluffy—mouthwateringly delicious.
- 1 cup plum jam
- 3 cups heavy cream
- 5 eggs, separated
- 1 cup + 6 tablespoons sugar
- 1/2 cup confectioner's sugar
- 2 packages unflavored gelatin
- 1 tablespoon cardamon
- 1/2 teaspoon salt
- 1/2 cup dark rum
- 1-2 plum(s)
- 1 teaspoon vanilla extract
- Scald 2 cups of cream with the addition of the plum jam in a saucepan. Beat the 5 egg yolks in a separate saucepan, and then add in 1 cup sugar and 1/2 teaspoon salt, mixing well.
- Strain half of the 2 cups hot cream into the second saucepan, stir, and then strain in the rest and stir again. Add in the cardamom.
- In a separate bowl mix 2 envelopes unflavored gelatin into the rum.
- Stir cook the cream over very low heat, so that the custard thickens, so that it coats the back of a spoon. Do so for at least 15 minutes. When thickened, add in the gelatin and rum mixture.
- Set immediately the saucepan into a large bowl of cold water to stop its cooking, and stir until it is cold. Stir in the 1 teaspoon of vanilla.
- Whip 1 cup whipping cream in a chilled bowl. When it is fluffy and somewhat stiff, add in the 1/2 cup confectioners' sugar and beat until very stiff. Do not beat into the plum cream mixture yet.
- Beat 5 egg whites with a dash of salt until they become stiff, then sprinkle in 6 tablespoons sugar, and beat more until very stiff.
- Fold the beaten egg whites and whipped cream together alternatively into the mixture.
- Pour the solution into the desired molds. Slice up the plum(s) into thin slices and put on top for garnish.