What I like about mousses is that you can just improvise, and as long as you beat well the main ingredients (eggs and cream) you can never go wrong! I made this with Arantxa; while I made the Italian meringue and whipped the cream she whipped the egg yolk, and while she folded the chocolate I folded the plum cream, and there was a lot of licking of spoons and bowl at the end, and 7 lovely mousses in the fridge!
3 large free range eggs, separated
2 tbsp icing sugar
50 ml water
300 ml cream
1 tbsp cocoa2 tbsp sugar
1 tbsp Fresh As Plum Powder (plus some to sprinkle)
Start by making an Italian meringue base: whip the egg white until stiff. In the meantime boil the water and icing sugar into a syrup. When the syrup is bubbly, start to thickens and smell like candy (but before is turns white or caramel! Be careful here!) pour it at once into the egg whites, (while beating). Keep beating until the meringue is cold again.
In another bowl beat the egg yolks with the sugar and cocoa for a loooooong time, until light and creamy. In a third bowl beat the cream well too. Divide the Italian meringue into two, add the Fresh As plum powder to one half and beat for one more minute, until the meringue is pink.
Divide the cream into two and fold with the pink and white meringue mixtures. In one bowl you will have the pink plum mousse ready (set aside) and in the other the white 'base' to which you will need to add the chocolate mixture. Do this slowly and folding well.
Pour the chocolate mousse first into glasses or verrines, and then top with the plum mousse. Sprinkle with more Fresh As plum powder and refrigerate for a few hours.
I am entering this recipe for Sweet NZ #40, to enter your November Recipe click here.
And now: two images of some of my favourite flowers, peonies, for my Pinterest Board!
Photo and recipes by Alessandra Zecchini ©