Dessert Recipes - Plum and Ginger Whip Recipe

Ingredients

• 450 g/1 lb ripe red plums, halved and stoned (pitted)

• 60 ml/4 tbsp water

• 45 ml/3 tbsp granulated sugar

• 2 eggs, separated

• 2 pieces of stem ginger in syrup, finely chopped

• 15 ml/1 tbsp kirsch

• 15 ml/1 tbsp powdered gelatin

• 30 ml/2 tbsp water

• 300 ml/1 1/4 cups double (heavy) cream

• 6 fresh mint leaves, to decorate

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Method:

1. Put the plums in a saucepan with the water and sugar. Heat gently until the juices start to run, then cover and cook gently for 10 minutes until pulpy. Cool slightly, then stir in the egg yolks.

2. Puree in a blender or food processor. Stir in the ginger and kirsch. Sprinkle the gelatin over the water in a small bowl and leave to soften for 5 minutes.

3. Stand the bowl in a pan of gently simmering water and stir until completely dissolved (or dissolve in the microwave). Stir the dissolved gelatin into the plum puree.

4. Whisk the egg whites until stiff, then whip the cream until softly peaking.

5. Using a metal spoon, fold half the cream into the plum puree, then fold in the egg whites. Turn into six dessert glasses and chill until set.

6. Decorate with the remaining whipped cream and the mint leaves.