Best Plum And Ginger Mousse Recipes

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GINGER MOUSSE



Ginger Mousse image

Posted for the Zaar World Tour-Caribbean. From the "Best of International Cooking" cookbook. Note: cooking/preparation times include refrigeration time.

Provided by Bayhill

Categories     Dessert

Time 3h45m

Yield 4 serving(s)

Number Of Ingredients 10

1 (1/4 ounce) envelope unflavored gelatin (1 Tablespoon)
2 tablespoons cold water
1 cup half-and-half
2 eggs, separated
1/4 cup granulated sugar
2 -3 tablespoons crystallized ginger, finely chopped
2 tablespoons white rum
2 tablespoons granulated sugar
1/8 teaspoon salt
crystallized ginger, pieces (garnish)

Steps:

  • In a small bowl, soften gelatin in water, 3 to 5 minutes. Place bowl over hot water; stir until gelatin dissolves. Keep warm.
  • Pour half and half into a small saucepan. Stir constantly over low heat until almost boiling.
  • In the top of a double boiler, beat egg yolks until blended; beat in 1/4 cup sugar. Gradually stir in hot half and half; place over hot water. Stir constantly until warmed through.
  • Stir in dissolved gelatin and chopped ginger. Let stand 10 to 15 minutes. Stir in rum.
  • In a medium bowl, beat egg whites until stiff but not dry; stir in remaining 2 Tablespoons sugar and the salt. Carefully fold egg-yolk mixture into egg-white mixture.
  • Spoon mousse into a serving bowl or individual dessert dishes. Cover; refrigerate about 3 hours. To serve, decorate with crystallized ginger pieces.

Nutrition Facts : Calories 209.1, Fat 9.3, SaturatedFat 5.1, Cholesterol 115.4, Sodium 136.9, Carbohydrate 21.6, Sugar 18.9, Protein 6.4

GINGER PLUM TART



Ginger Plum Tart image

Sweet cravings, begone: This free-form plum tart is done in only 35 minutes. Plus, it's extra-awesome when served warm. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 7

1 sheet refrigerated pie crust
3-1/2 cups sliced fresh plums (about 10 medium)
3 tablespoons plus 1 teaspoon coarse sugar, divided
1 tablespoon cornstarch
2 teaspoons finely chopped crystallized ginger
1 large egg white
1 tablespoon water

Steps:

  • Preheat oven to 400°. On a work surface, unroll crust. Roll to a 12-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, toss plums with 3 tablespoons sugar and cornstarch. Arrange plums on crust to within 2 in. of edges; sprinkle with ginger. Fold crust edge over plums, pleating as you go., In a small bowl, whisk egg white and water; brush over folded crust. Sprinkle with remaining sugar., Bake until crust is golden brown, 20-25 minutes. Cool on pan on a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 108mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

PLUM FLUMMERY



Plum Flummery image

This is a delicious fruity mousse with a great plum tang, making good use of pre-stewed plums, especially handy at that time of year when you have too many plums and quite enough jam, thank you very much! The preparation time is mostly waiting time for the mixture to chill sufficiently.

Provided by Kellie Constable

Categories     Desserts     Mousse Recipes

Time 3h50m

Yield 5

Number Of Ingredients 7

2 cups plums, pitted and sliced
1 tablespoon water
1 (.25 ounce) package unflavored gelatin
½ cup hot water
½ cup white sugar
2 tablespoons lemon juice
½ cup evaporated milk

Steps:

  • Place the plums into a saucepan over medium-low heat, cover, and simmer, stirring occasionally, until the plums are soft, 5 to 10 minutes. If the mixture becomes too thick or starts to burn, add a tablespoon of water. Remove from heat, and allow to cool.
  • Dissolve the gelatin in 1/2 cup of hot water in a bowl, and stir in the cooled plums, sugar, and lemon juice. Mix until the gelatin and sugar have dissolved. Chill the plum mixture in refrigerator until it begins to thicken, about 30 minutes. Whip the evaporated milk in a mixing bowl with an electric mixer until thick, then gently spoon the whipped milk into the plum mixture. Beat again with electric mixer until the dessert is fluffy and well combined. Chill for at least 3 hours before serving.

Nutrition Facts : Calories 147.7 calories, Carbohydrate 30.6 g, Cholesterol 7.3 mg, Fat 2.1 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 30.2 mg, Sugar 29.2 g

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