ingredients
serves 6
1/2 pound prunes
2 1/2 cups tepid tea
3 tablespoons sugar
2 tablespoons gelatin
2 tablespoons port or red vermouth
julienne strips of orange rind
1/3 cup thick cream, whipped
1 egg white
whipped cream for serving (optional)
method
1. Soak the prunes in twice their volume of tepid tea, overnight. Stone if necessary. Put the prunes, tea and sugar in a pan and simmer until tender, this will take about 10 minutes.
2. Remove the prunes from the heat and drain. Put 3/4 cup of prune juice into a clean pan and add the gelatin.
3. Leave to soak for 5 minutes. Meanwhile puree the prunes through a food mill into a bowl. Stir in the port or vermouth.
4. Dissolve the gelatin over heat without stirring. Stir the gelatin liquid into the prune puree and taste for sweetness, adding more sugar if necessary. Leave to cool, then refrigerate.
5. Blanch the orange rind strips for 1 minute in boiling water, then refresh in cold water. Reserve.
6. When the prune liquid is on the point of setting, whip the egg white stiffly and fold into the mousse.
7. Fold in the whipped cream and turn the mousse into individual dishes or a serving bowl. Chill until set-about 2 hours.
8. To serve, top with whipped cream if wished and garnish with the orange strips.
