“Stolen from Dan Lepard's Guardian cookery piece. It looks yummy, I haven't tried it though. Prep time looks long because it includes around 4 hours chill time before serving.”
4hrs 30mins
6 mousses

Ingredients Nutrition


  1. Stone and roughly chop plums.
  2. In a pan, place the chopped plums and water then slowly bring up to a simmer and cook for around 10 minutes. Let the mixture reduce by a third to a half.
  3. Remove from the heat and set aside.
  4. Whisk milk with 50 of the sugar, egg yolks, cornflour and vanilla. Tip into a fresh pan and bring to the boil - whisk continually.
  5. Remove from the heat then stir in the cooled plum. Set aside until cold - can put in fridge.
  6. Stir together egg whites and remaining sugar, then heat in a bowl over hot water until piping hot. Alternatively, heat in 3 short burst in the microwave on high setting, stirring every 10 seconds.
  7. Beat the egg mixture with a whisk (electric or man power) until it becomes a thick glossy meringue.
  8. Beat cream until thick.
  9. Fold the plum mixture and chopped ginger through the meringue, then gently fold through the cream.
  10. Divide between 6 containers (recipes suggests whiskey tumblers - you can use this as a size guide for choosing whichever pot you prefer) and chill for 4 hours before serving.

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