Plum And Ginger Mousse - cooking recipe

Ingredients

450 g ripe plums
50 ml water
250 ml milk
150 g caster sugar
2 eggs, separated
2 tablespoons cornflour
1 teaspoon vanilla extract
75 g preserved gingerroot, finely sliced and chopped
250 ml double cream

Preparation

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.