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Plum Cardamon Mousse With Rum Recipe

Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.

Plum cardamon mousse with rum

Plum cardamon mousse with rum

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.

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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


  1. 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.
  2. 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.
  3. In a separate bowl mix 2 envelopes unflavored gelatin into the rum.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Fold the beaten egg whites and whipped cream together alternatively into the mixture.
  9. Pour the solution into the desired molds. Slice up the plum(s) into thin slices and put on top for garnish.

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