Plum Mousse
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,283 cal. | (156 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 223 g | (192 %) | ||
| Carbohydrates | 248 g | (165 %) | ||
| Sugar added | 108 g | (432 %) | ||
| Roughage | 26.2 g | (87 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 7.4 μg | (37 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 2.2 mg | (200 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 41 μg | (91 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 4,311 mg | (108 %) | ||
| Calcium | 1,165 mg | (117 %) | ||
| Magnesium | 236 mg | (79 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 132.9 g | |||
| Uric acid | 267 mg | |||
| Cholesterol | 586 mg | |||
| Complete sugar | 248 g |
Ingredients
- Ingredients
- 1 kilogram Plum
- 100 grams sugar
- 1 pc ginger (25 grams)
- 10 milliliters Ginger syrup
- 20 grams Gelatin powder
- juice of lemons
- 400 grams Greek Yogurt (0.1% fat)
- 500 grams Whipped cream
- 2 egg whites
- For Decorating
- 150 grams Whipped cream
- 2 Plum
Preparation steps
Rinse plums, halve and pit. Peel ginger and chop finely. Combine plums, sugar and 100 ml (approximately 0.5 cup) of water and simmer gently until sugar is dissolved. Cover and simmer for another 15 minutes or until plums are soft. Cool and strain mixture through a sieve.
Add ginger syrup to plum mixture. Soak gelatin in 50 ml (approximately 1/5 cup) of water. Add lemon juice. Add lemon gelatin mix to plum mixture. Add yogurt, mix well. Whip cream. Beat egg whites until very stiff. Fold in cream, then fold in egg whites. Make a large ring (850 ml) (approximately 3 cups) out of doubled parchment paper, secure with tape.
Pour plum mixture into a ring and refrigerate overnight. Place mousse onto plate and remove paper ring gently. Whip remaining cream. Place cream into a pastry bag and pipe dollops onto plum mousse in a circle. Decorate with plum slices. Serve.
