Recipe - Plum Mousse

3 Sheets gelatin
1 kg Ripe unblemished plums
(2 lbs)
50 g Sugar (1.75 oz)
1 dl Red wine (One half cup)
One fourth teaspoon Ground cinnamon
2 dl Whipping cream (7/8 cup)

Soak the gelatin in little water.

Wash and pit the plums. In a saucepan caramelize the sugar until a light
brown. Moisten with wine. Add the plums and the cinnamon. Stir and cook
until very tender. Puree in a blender and strain through a fine sieve.

Drain the gelatin. Melt in small saucepan over moderate heat. Stir into
plum puree. Beat cream until stiff, fold into puree. Transfer mixture to a
bowl.

Cover and chill for at least 3 hours.

Serving: form balls with a scoop or 2 tablespoons dipped in hot water and
decorate with a sauce (for example a gingerbread sauce or a chocolate
sauce).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini