Wild Plum with Sherry spice Mousse

Take:

500 g wild plum (or common plum for that)

500g sugar or honey

One shot citric acid

4 cl Sherry

One scroll cinnamon

One knifetip cardomom

One knifetip nutmeg

Take the wild plum and quarter the fruit. Put into a pot that can be put in the oven, too. Add the citric acid. let it rest for a day or two, until the sugar is dissolved. Add 2 cl Sherry and mix thoroughly. Let it rest for another day. Cook on very low heat. Remove any foam that builds up (delicious!). Reduce the fruit to mousse while constantly stirring with a wooden spoon. Add water to taste. It will take one hour or some (did not watch the clock too closely;-) for the fruit to completely reduce. Meanwhile, heat the oven to 100 degrees C, turn down the heat again, and open the oven door. Add the finely ground spices and 2 cl Sherry (or more, to your liking). Let the mousse completely reduce at 50 degrees in the oven for about 15 minutes.




This is a traditional German recipe I modified.