22 August, 2024

Plum Mousse A Delightful Treat

Comments : 1 Posted in : Desserts & Sweets on August 22, 2024 by : Fizza Tags: Fresh Fruit Desserts, Fruit Inspired Treats, Plum Dessert, Plum Recipes, Sweet Delights

Plum Mousse A Delightful Treat is the perfect choice ,if you are craving a dessert that’s both elegant and easy to make? These Delightful Treat Plum Mousse combine the sweet-tart essence of ripe plums with a silky, smooth mousse, all encased in a beautiful dome that’s almost too pretty to eat.

Despite Plum Mousse A Delightful Treat , stunning appearance, these treats are surprisingly simple to prepare. The recipe is divided into three manageable parts, making it easy to follow along. Just take a moment to read through the instructions, gather your ingredients, and plan your steps.

Few fresh Fruit Desserts In My Blog
Mango Souffle
Fresh Black Grape Icecream
Strawberry Dessert
Choco Orange Delicacy

How to make Plum Mousse A Delightful Treat

1.White Chocolate Domes

You’ll start by preparing the white chocolate balls, which form the luscious center of these delightful domes. To begin, you’ll melt white chocolate and blend it with cream for just a few seconds. Pour the mixture into small 4 cm semicircle (dome shape) silicone molds, and add a small piece of plum in the center of each dome. Cover the plum with the remaining white chocolate cream, smooth the tops, and freeze for at least 6 hrs or overnight.

2. Chocolate Almond Biscuit

To make the dough, whisk together the dry ingredients, then incorporate chilled butter and water. Once combined, wrap the dough in plastic, shape it into a disc, and refrigerate for at least 30 minutes. When ready, roll the dough between two pieces of parchment paper until it’s about ¼ inch (6mm) thick. Use a 7.5 cm round cutter to shape the biscuits, then transfer them to a parchment-lined baking sheet. If time allows, refrigerate the dough again before baking to ensure the perfect texture. After a quick 8-9 minute bake at 180 degree let the biscuits cool completely.

3. Plum Mousse

For the final layer, the plum mousse, begin by making a simple plum sauce. This can be prepared a day or two in advance for convenience. Cook plums with sugar in a saucepan until they’re soft and mashy. Remove the seeds .Soak gelatin in cold water, allowing it to swell before heating. Mix the gelatin into the cooled plum sauce, then blend the sauce into a smooth paste. Fold the smooth plum sauce into cream until well combined, creating a luxurious mousse that will top your domes.

4. Assemble The Plum Mousse

Spoon the mousse into a silicone semicircle 7cm mold and fill till ¼    insert the white chocolate mini domes, cover with the remaining mousse, smooth the tops, and freeze for at least 4 hours or overnight. Freezing is crucial to easily remove the domes from the mold.

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Preparation Time :50 min
Cooking Time :10 min
Total Time : 70 min
Serves: 6

Recipe Ingredients

White Chocolate Domes

• White chocolate 75 gm
• Fresh cream 25 gm
• Fresh Plum 1 cut into 6 small pieces

Chocolate Almond Biscuit

• Chilled Butter 80 gm cut into small pieces
• Almonds powdered 70 gm
• Brown sugar powdered 50 gm
• All purpose flour 60 gm
• Salt 2 gm
• Cocoa powder (unsweetened) 16 gm
• Water 7 ml

Plum Mousse

• Fresh Plum 250 gm
• Sugar 80 gm
• Lemon Juice 10 ml (optional)
• Gelatin powder 5 gm
• Water 30 ml
• Fresh Cream 240 ml

For Decoration

• cocoa powder

Method

Preparing White Chocolate Domes

• Melt the white chocolate and blend in the cream until well combined.
• Using a 4 cm semicircle dome shape silicone mold, fill each mold cavity about ¼ full with the melted chocolate.
• Add a small piece of fresh plum to the center of each dome, then pour more melted chocolate over the plum, filling the mold to the top. Smooth the surface with a spoon or spatula.
• Place the mold in the freezer and chill for at least 4 hours, or overnight, to ensure the domes are fully set.

Chocolate Almond Biscuit

• In a large bowl, combine flour, sugar, almonds, cocoa powder, and salt.
• Cut the chilled butter into the flour mixture using a pastry blender, fork, or food processor until the mixture resembles coarse crumbs.
• Stir in the water until the dough begins to come together.
• Wrap the dough in plastic wrap, shape it into a disk, and refrigerate for at least 30 minutes.
• Roll out the chilled dough between two pieces of parchment paper or plastic wrap until it’s about ¼ inch thick.
• Use a 7.5 cm round cutter to cut out disks from the dough. Remove the excess dough and transfer the cookies onto a parchment-lined baking sheet.
• If time permits, refrigerate the dough for an additional 30 minutes before baking to enhance the texture.
• Preheat the oven to 180°C.
• Bake for 8-9 minutes. Let the cookies cool for a few minutes on the baking sheet before transferring them to a cooling rack to cool completely.

Preparing the Plum Mousse

Plum Sauce

• In a small saucepan, combine the plums and sugar.
• Place over medium heat, cover and cook for about stirring occasionally, until the plums are soft .
• Remove from heat and cool , remove the seeds . Set aside to cool.
• Taste and add lemon juice if needed.

Gelatin:

• Soak the gelatin powder in cold water and let it sit for about 5-10 minutes to swell.
• Gently heat the gelatin mixture over low heat until fully dissolved.
• Add to the plum sauce and blend well.

Mousse:

• Add cream to the plum sauce blend till well combined . Ensure the mousse is smooth and well mixed
• Do not over blend or the cream will curdle .It just blends in few seconds .

Assemble the Mousse

• Use 7 cm silicone dome shaped molds for your mousse . Carefully pour or spoon the mousse into the molds, filling them about 1/4 of the way. Tap the molds gently on the counter to release any air bubbles and ensure an even layer.
• After filling the mold ¼  with mousse, gently place a pre-made white chocolate dome into the center of the mousse. Or you can fill ¼  and keep in freezer for 15 min than place the white   chocolate dome so the white chocolate does not sink to the bottom.
• Carefully pour or spoon additional mousse over the white chocolate dome, filling the mold to the top. Tap the mold gently to ensure there are no air pockets and that the mousse is evenly distributed.
• Use a spatula or the back of a spoon to smooth the surface of the mousse, making sure it is level with the top of the mold.
• Place the filled molds in the freezer and allow them to freeze for at least 6 hours, or preferably overnight, until the mousse is fully set and firm.
• Once fully frozen, carefully unmold the mousse domes. Place each dome on the prepared chocolate biscuit crust, ensuring it is centered.
• Transfer the assembled domes to the refrigerator and allow them to thaw for at least 1 hour before serving. This will ensure the mousse is creamy and smooth when served.
• Sprinkle cocoa powder. Serve chilled.