Prune Mousse Recipes

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PRUNE MOUSSE



Prune Mousse image

Provided by Moira Hodgson

Categories     dessert

Time 27m

Yield 4 servings

Number Of Ingredients 7

1/2 pound dried pitted prunes
1 1/2 cups brewed tea (preferably orange pekoe)
1/2 cup Armagnac
1 to 2 tablespoons lemon juice
2 to 3 tablespoons sugar (or to taste)
1 cup heavy cream
2 egg whites

Steps:

  • Simmer the prunes, covered, in the tea and Armagnac with the lemon juice and sugar until soft (about 15 to 20 minutes). Puree in the food processor and add more sugar if necessary. Cool.
  • Whip the heavy cream and fold it into the prunes.
  • Whip the egg whites and fold them into the prunes. Pour into a serving dish or individual dishes and chill for one to two hours before serving.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 22 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 49 milligrams, Sugar 31 grams

PRUNE MOUSSE



Prune Mousse image

From NYTimes.com. Originally published with FOOD; DRIED FRUITS CAN BRIGHTEN DESSERTS By MOIRA HODGSON, February 21, 1988

Provided by Second2None

Categories     Dessert

Time 1h

Yield 4 cups, 4 serving(s)

Number Of Ingredients 7

1/2 lb dried prune, pitted
1 1/2 cups brewed tea (preferably orange pekoe)
1/2 cup armagnac
1 -2 tablespoon lemon juice
2 -3 tablespoons sugar (or to taste)
1 cup heavy cream
2 egg whites

Steps:

  • Simmer the prunes, covered, in the tea and Armagnac with the lemon juice and sugar until soft (about 15 to 20 minutes). Puree in the food processor and add more sugar if necessary. Cool.
  • Whip the heavy cream and fold it into the prunes. Whip the egg whites and fold them into the prunes. Pour into a serving dish or individual dishes and chill for one to two hours before serving. YIELD 4 servings.

Nutrition Facts : Calories 376.2, Fat 22.3, SaturatedFat 13.8, Cholesterol 81.5, Sodium 53.9, Carbohydrate 44.9, Fiber 4, Sugar 28.2, Protein 4.3

PRUNE-ARMAGNAC MOUSSE



Prune-Armagnac Mousse image

I have been on the prowl for the just right deep smooth seductive prune mousse - coupled with Armagnac & just a bit of deep dark chocolate. Mmmmm! This isn't for the faint of heart! Use un-pitted prunes if you can manage to find them and pit them after they've simmered and cooled. Otherwise use pitted but simmer gently! Adapted from NYT 06/10/08. Time does not include 2-3 hours chill time in the refrigerator.

Provided by Busters friend

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb prune
1 1/2 cups brewed tea (preferably orange pekoe)
1/2 cup armagnac
2 tablespoons lemon juice
2 tablespoons sugar (or to taste)
1 cup heavy cream
2 egg whites
1 ounce extra dark chocolate, finely grated

Steps:

  • Place prunes, tea, & sugar in a nonreactive saucepan with a cover. Gently simmer covered 10 minutes, add Armagnac & simmer uncovered for 5 minutes more. Add lemon juice. Set aside 4 prunes to drain for garnish.
  • Puree rest of the prunes in food processor with 1/2 of the simmering liquid. Add more liquid by the tablespoonful if needed to keep puree from becoming too thick. You are shooting for a loose but jammy (not liquidy) consistency. Taste & add more sugar if necessary. Cool to room temp then chill in fridge 30 minutes to 1 hour - do not let get too thick to fold in whipped cream.
  • Whip the heavy cream to stiff peaks and fold it into the prune puree.
  • Whip the egg whites until sharp peaks form (but not dry) and fold them into the prunes. Fold the grated chocolate into mousse with the egg whites.
  • Pour into tall champagne flutes, dust with cocoa powder, garnish with reserved prune and chill for two hours before serving.

Nutrition Facts : Calories 376.4, Fat 22.3, SaturatedFat 13.8, Cholesterol 81.5, Sodium 51.5, Carbohydrate 45, Fiber 4.1, Sugar 28.3, Protein 4.3

DARK CHOCOLATE & PRUNE MOUSSE



Dark chocolate & prune mousse image

A luscious dessert that's low in fat and sugar as only a small amount of chocolate is used

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h25m

Number Of Ingredients 6

410g can prunes , in apple juice
1 tbsp brandy (optional)
50g dark chocolate (70% cocoa solids), broken into pieces
grated zest of ½ orange
300g natural Greek-style yogurt
1 tbsp pistachio nuts, roughly chopped

Steps:

  • Drain off and reserve the juice from the prunes, then press each prune gently between your fingers to slip out the stone. Tip the prunes with the apple juice into a food processor or blender (there should be no more than 100ml juice). Add the brandy, if using, then process the fruit to a purée.
  • In a small bowl, microwave the chocolate on High for 1-2 mins until melted. Stir in the orange zest and allow to cool slightly. Divide the yogurt between two bowls and stir the melted chocolate into one of them.
  • Layer alternate spoonfuls of the three mixtures in four dessert tumblers, starting with a layer of prune purée, then natural yogurt followed by the chocolate yogurt mix. Finish with prune purée and top this with natural yogurt. If you like a marbled effect, swirl the layers together using a skewer.
  • Chill in the fridge for at least 1 hr before serving, then scatter over the pistachio nuts to decorate.

Nutrition Facts : Calories 261 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.18 milligram of sodium

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