Equipment
Ingredients
Prune Base
- 225 g dried pitted prunes
- 360 ml brewed tea
- 120 ml armagnac
- 30 ml lemon juice
- 15 g granulated sugar, to taste
Aeration
- 240 ml heavy cream, chilled
- 2 egg white, room temperature
Nutrition (per serving)
Method
Place prunes, tea, Armagnac, lemon juice, and sugar in a saucepan and simmer at approximately 95°C (203°F) for 15 to 20 minutes until prunes are tender.
Transfer the prune mixture to a food processor and process until a smooth puree forms.
Transfer the puree to a bowl and allow it to cool completely to room temperature.
In a clean bowl, whip the chilled heavy cream until soft peaks form.
Gently fold the whipped cream into the cooled prune puree using a spatula.
In a separate clean bowl, whip the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the prune and cream mixture until no white streaks remain.
Divide the mousse into serving dishes and chill in the refrigerator at 4°C (40°F) for 1 to 2 hours before serving.
Chef's Notes
- For a deeper flavor, use a strong Earl Grey tea.
- The Armagnac provides a traditional French profile, but can be replaced with Cognac or dark rum.
Storage
Refrigerator: 2 days — Store in an airtight container to prevent absorbing fridge odors.
