Plum And Ginger Mousse Recipes

GINGER PLUM TART

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.

PLUM AND GINGER MOUSSE

Steps:

• Stone and roughly chop plums.
• 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.
• Remove from the heat and set aside.
• Whisk milk with 50 of the sugar, egg yolks, cornflour and vanilla. Tip into a fresh pan and bring to the boil - whisk continually.
• Remove from the heat then stir in the cooled plum. Set aside until cold - can put in fridge.
• 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.
• Beat the egg mixture with a whisk (electric or man power) until it becomes a thick glossy meringue.
• Beat cream until thick.
• Fold the plum mixture and chopped ginger through the meringue, then gently fold through the cream.
• 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.

CHOCOLATE MOUSSE WITH FRESH GINGER

Steps:

• Mix the ginger with one tablespoon of the sugar and set aside. Let stand for 30 minutes or longer.
• Melt the chocolate in a saucepan with the butter and rum over very low heat. Blend thoroughly. Add the ginger mixture and stir.
• Put the egg whites in a mixing bowl and reserve until ready to use. Place the yolks in another bowl and place over simmering water. Add six tablespoons of sugar and beat vigorously with a whisk until pale yellow. Add the vanilla and continue to whisk until well blended. Add this to the chocolate mixture and blend well.
• Beat the egg whites with the remaining three tablespoons of sugar until stiff. Fold this mixture into the chocolate mixture. Beat the cream until stiff and fold this in. Scrape the mixture into a serving bowl and refrigerate. Chill.

PLUM AND GINGER PUDDING

Steps:

• Pre heat oven to 160 degrees celsius.
• Melt 300g butter and mix in brown sugar and cook over a low heat for a few minutes.
• Spread sugar mix over base of a lined cake tin.
• Halve and de-stone plums/ canned plums, drain well and place cut side down on the sugar mix.
• In a cake mixer Cream 200g butter and sugar. Add vanilla and eggs (one at a time stirring between each. Add the milk, then dry ingredients.
• Pour ontop of the plums and sugar mix.
• Bake at 160 degrees celsius for 45 minutes.
• When cool turn out of the cake tin.
• Note: Served best warm, its fine to reheat in the microwave.
• Note: Plums can be substitued with apricots, peaches or any other fleshy fruit.

GINGER PLUM STIR-FRY

Steps:

• In a small bowl, combine cornstarch and ginger. Stir in the broth until smooth. Stir in the soy sauce and plum sauce until blended; set aside. , In a large nonstick skillet or wok coated with cooking spray, stir-fry red pepper and garlic in oil for 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add coleslaw mix and onions; stir-fry for 2 minutes. , Add vegetarian meat crumbles. Stir broth mixture; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened and crumbles are heated through.

PLUM FLUMMERY

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.

PLUM & GINGER TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together the breadcrumbs, sugar, ginger and egg white. Roll out the pastry and cut into a 35cm round. Transfer to a large baking sheet, then use a fork to spread the crumb paste over the centre of the pastry to within 7cm of the edges. Cover with the plums, cut-sides up, and sprinkle with 1 tbsp sugar.
• Flip the pastry over the plums to create an edge, pleating or pinching it together with your fingers to keep in place. Bake for 20-25 mins until the pastry is crisp and golden. Cool for 5 mins on the baking sheet, then slide onto a large, flat serving plate or board. Serve warm cut into wedges with clotted cream or ice cream.