Prune Mousse Recipe

• 8 oz (225 g) Dried Prunes
• 1 pint (500 ml) Black Tea
• Sugar (to taste)
• Rind of ½ Lemon
• Juice of ½ Lemon
• ½ pint (300 ml) Prune Juice
• ½ oz (10 g) Gelatin
• 2 to 3 tbsp Lightly Whipped Cream
• 1 Egg White

• Pour black tea in a bowl and soak the prunes overnight.
• Pour the tea, along with the prunes, in a saucepan.
• Add sugar and lemon rind. Mix well and simmer until the contents get tender.
• Pass the contents through a sieve, into a bowl.
• Add in the lemon juice. Stir well.
• Puree the drained prunes.
• Place the prune juice in a saucepan and gently heat.
• Add gelatin and stir to dissolve it.
• Add in the prune puree and drained lemon juice.
• If required, add a little sugar.
• Remove from heat and cool completely.
• Whisk the egg white to form a firm snow.
• Fold in the whipped cream and whisk well.
• Add the cream into the prune mixture.
• Pour it into a soufflé dish or wet mould.
• Allow the mousse to set.
• Serve chilled.