Thread by @lifesafeast

Okay, let's get this show on the road and since editing & sharing recipes helps my head and makes me feel better:

Rum-Poached Plums and Mousse

for your summer delectation.

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This mousse is made with French “Petite-Suisse” - a fresh, unsalted, creamy cow's milk cheese made from low-fat milk, cream, and a lactic fermenting agent. They are sold in packs of 6 individual cylinders, each weighing 60 grams (about 2 ounces). It is thick, creamy,

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smooth, slightly sweet & slightly tart. The texture & taste is close to cream cheese but less tangy & smoother, like cream cheese with cream added.

It can be replaced with fromage frais or quark, or ricotta or cream cheese thinned with a bit of milk or cream.

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Here’s a video of a petit suisse:

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INGREDIENTS For the plums:

1 pound (550 grams) sweet ripe plums
2 tablespoons golden granulated sugar, turbinado sugar, cassonade
2 tablespoons dark rum
Small pinch salt
¼ cup (65 ml) water

Halve or quarter the plums and discard the pits. Place the plums in a saucepan

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or skillet, stir in the sugar and heat over a low flame, stirring, until the sugar is completely dissolved & the juices from the plums begin to run then thicken just slightly.

Add the rum, the pinch salt & the water and, stirring, allow the mixture to simmer for several

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minutes until the plums are very soft & the juices have reduced to about half & have thickened a bit more.

To make the mousse, allow the plums & syrup to cool completely, even chilling overnight in the refrigerator.

The plums are also fabulous eaten warm with ice

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cream or cake or just topped with whipped cream.

INGREDIENTS for the mousse:
About half the poached plums
4 small Petite-Suisses (8.5 ounces / 240 grams), full fat or low fat
4 tablespoons heavy whipping cream, chilled
½ teaspoon powdered gelatin
Sugar to taste

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Using a blender, a small processor or an emulsion mixer, puree about half the plums & juice. Strain the purée to remove any bits of skin left.

Take about ¼ cup of the purée/liquid & sprinkle the gelatin over top & allow 5 minutes to soften. Gently heat the purée and

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gelatin (you do not want this to boil) for about 4 – 5 minutes until the gelatin has completely dissolved. You could also do this in a bit of rum.

Beat the cold cream for a couple of minutes until thickened then beat in the Petite-Suisses.

Fold in the puréed plums and

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juice as well as the juice with the gelatin until well blended. Taste; if you like it sweeter, simply add more sugar to taste.

Divide the rest of the poached plums with their syrup between 6 serving glasses. Divide the mousse evenly among the serving glasses atop the

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poached plums. Refrigerate until firm, at least 6 hours, preferably overnight. Serve chilled.

Enjoy. Spread the word.

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Remember that I have 2 cookbooks available with the best recipes: Orange Appeal (Amazon or most online bookstores) and my free e-cookbook Isolation Baking (Apple Books).

Spread the word, support the author. ♥️