This is a delicious fruity mousse with a great plum tang, making good use of pre-stewed plums, especially handy at that time of year when you have too many plums and quite enough jam, thank you very much! The preparation time is mostly waiting time for the mixture to chill sufficiently.

Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
3 hrs 30 mins
total:
3 hrs 50 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the plums into a saucepan over medium-low heat, cover, and simmer, stirring occasionally, until the plums are soft, 5 to 10 minutes. If the mixture becomes too thick or starts to burn, add a tablespoon of water. Remove from heat, and allow to cool.

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  • Dissolve the gelatin in 1/2 cup of hot water in a bowl, and stir in the cooled plums, sugar, and lemon juice. Mix until the gelatin and sugar have dissolved. Chill the plum mixture in refrigerator until it begins to thicken, about 30 minutes. Whip the evaporated milk in a mixing bowl with an electric mixer until thick, then gently spoon the whipped milk into the plum mixture. Beat again with electric mixer until the dessert is fluffy and well combined. Chill for at least 3 hours before serving.

Nutrition Facts

148 calories; protein 3.4g; carbohydrates 30.6g; fat 2.1g; cholesterol 7.3mg; sodium 30.2mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 5 stars
09/15/2012
Turned out great.. our plums were mushy and sweet and needed to be used. The first time I made this I left the skins on which gives the mousse a lovely mauve colour however they needed to be strained out and that was a lot of work. So seeing that they are so soft I was able to remove the skins before cooking. To get the colour I poured a half cup of hot water over the skins/pits and drained it off and after sitting for a half hour. I used this to dissolve the gelatin. My husband is crazy about this dessert. I'm glad for a way to use up so many plums at one time! Read More
(19)

Most helpful critical review

Rating: 3 stars
10/12/2018
This didn't turn out for me maybe I didn't whip milk long enough. I might try it again. Read More
11 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/15/2012
Turned out great.. our plums were mushy and sweet and needed to be used. The first time I made this I left the skins on which gives the mousse a lovely mauve colour however they needed to be strained out and that was a lot of work. So seeing that they are so soft I was able to remove the skins before cooking. To get the colour I poured a half cup of hot water over the skins/pits and drained it off and after sitting for a half hour. I used this to dissolve the gelatin. My husband is crazy about this dessert. I'm glad for a way to use up so many plums at one time! Read More
(19)
Rating: 4 stars
08/22/2012
Rather than cooking on the stove I cooked the plums on high for 3 minutes in the microwave. To lighten a bit I used Splenda granulated and fat-free evaporated milk. It took about an hour for the plum mixture to start to thicken (not 30 minutes). I whipped the milk for about 5 minutes and it never really thickened. Little confused that it says to "gently spoon the whipped milk into the plum mixture" and then the next step is to beat again with an electric mixer?? I just dumped the plum mixture into the whipped milk and then beat it. Not to worry really because it all came out good in the end. In the future I most likely will chop the plums rather than slice (beating the slices was sort of strange) but we liked this dessert. For anybody following Weight Watchers Plus the subs I made take this to a 2 point dessert. And it's a nice one. Thanks Kellie C for sharing your dessert. This has been in my AR recipe box for nearly a year and I'm glad I finally gave it a try. Read More
(13)
Rating: 5 stars
10/06/2012
I used these ingredients and did some of my own method. I took fresh plums and put them in boiling water for 3 minutes. Then I peeled pitted and pureed them. I dissolved the gelatin in the hot plum water (for colour). Then continued following the recipe. I just folded in the thickened milk and it turned out great! Read More
(11)
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Rating: 4 stars
08/27/2015
A great light fruity dessert for summer. I cooked the plums much longer removing the skins along the way and used regular evaporated milk -- no fat means no texture when you whip it. I also chilled the bowl first just like when you whip cream to make it as light and airy as possible. Next time I think I'll cut the lemon juice by half it doesn't need that extra tartness and I want more of the plum flavor to come through. I may also try reducing some of the plum juice or even use that instead of water for the gelatine. Read More
(3)
Rating: 3 stars
10/17/2015
I think this has good potential but my family did not prefer it. I think the biggest complaint was the skins. Next time I try it I will check out some of the other reviewers ideas and definitely make sure they are peeled and pureed. Read More
Rating: 4 stars
07/02/2019
It turned out really nice...best use of plums... Read More
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Rating: 5 stars
12/10/2014
I had a ton of yellow plums I needed to use and they made delicious flummery! Read More
Rating: 5 stars
09/30/2018
I really was just expecting a so so kind of coffee cake. But boy was I wrong! This cake (kuchen) was absolutely delicious. I used plums off of my tree (I had a huge bumper crop) and I was so glad it turned out as good as it did. I thought it would be too sweet but the plums gave it a delicious tanginess. I0t would be good with ice cream a cup of coffee or a glass of milk. I will definitely be making this again0 Read More
Rating: 3 stars
10/12/2018
This didn't turn out for me maybe I didn't whip milk long enough. I might try it again. Read More