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Plum Flummery
September 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!

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