YAPMR;-)-Yet another plum mousse recipe...

Take

a cartload;-), i.e. 500 g of wild plum
a cartload of refined sugar or honey
100 g sloe fruit
8 cl of plum spirit
1 scroll cinnamon
1 knifetip cardomom
1 knifetip nutmeg
1 knifetip black pepper

Cook on low heat for about an hour, until reduced.

Remove the foam constantly, stir constantly.

When reduced, boil to at least 75 degrees Celsius. Add the spice.

Before filling into vacuum jars hot, add the plum spirit, stir thoroughly. When filled in, turn the jars upside down for about five minutes. Let rest to cool.

Oh, and those are some of my exploits of the last weeks: Apple gelée, blackberry jam, elderberry gelée.... winter will be rich this year, and I am right grateful for it.;-)

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.

Wild plum

On Monday I went out foraging and came home with a rucksack full of blackberries, wild apples, sloe and wild plum. They grow like mad, and this wild sort (it has thorns, don´t have a clue what it´s called) tastes sweet and juicy to boot. Great!

I harvested a load of them, as much as I could carry, and there are still tons more on each tree. How great mother nature cares for us! I am very grateful for that and will remember that in winter...








Preparing a pot full for Plum mousse, a local speciality: The recipe will come soon!