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Sherlock
Macaroon mousse with prunes
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Ingredients
Directions
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Do the plums in the slightly heated port and let cool.
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Soak the gelatine sheets in cold water.
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Heat 100 ml of milk with the macaroons and 1 tablespoon of sugar for 5 minutes to the boil. Add the rest of the milk and let it cool down until lukewarm.
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Beat the whipped cream with the rest of the sugar until stiff.
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Squeeze the gelatine and dissolve it in the milk mixture while stirring. Fold the whipped cream lightly.
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Divide the plums over 4 bowls or glasses and scoop the mousse. Allow it to set in the refrigerator for at least 1.5 hours.
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Garnish with shaved chocolate or chocolate flakes.
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Nutrition
340Calories
Sodium0% DV0g
Fat25% DV16g
Protein12% DV6g
Carbs12% DV36g
Fiber0% DV0g
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