Plum or Plum Mousse

Cut the plums in half and remove the seeds. Soak the gelatin in enough cold water.

Boil orange and port wine, juice of one lemon, sugar and cinnamon stalk. Pour in the plums and cook until just tender. Lift out half of the fruit with a skimmer and place in a suitable bowl. Continue cooking the remaining plums for another 3 or 4 minutes until they are well tender. Then lift them out and crush them finely. Lightly squeeze the soaked gelatine and let it melt in the still warm plum puree while stirring. Refrigerate until the puree begins to gel along the edge. Whip the cream until stiff. Stir the crème fraîche until smooth and mix with the cream. Fold into the plum puree. Leave the mousse to cool for at least 3 hours.

Boil the plum stock over a large fire until lightly syrupy. Pour over the plums in the baking dish form. Leave to cool as well.

To serve, arrange a small bit of plum compote on plates. Spoon the mousse into dumplings and arrange next to it.

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