Plum Flummery Recipe - Allrecipes.com
Plum Flummery Recipe
  • READY IN ABOUT 4 hrs

Plum Flummery

Recipe by  

"This is a delicious fruity mousse with a great plum tang, making good use of pre-stewed plums, especially handy at that time of year when you have too many plums and quite enough jam, thank you very much! The preparation time is mostly waiting time for the mixture to chill sufficiently."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
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  • PREP

    15 mins
  • COOK

    5 mins
  • READY IN

    3 hrs 50 mins

Directions

  1. Place the plums into a saucepan over medium-low heat, cover, and simmer, stirring occasionally, until the plums are soft, 5 to 10 minutes. If the mixture becomes too thick or starts to burn, add a tablespoon of water. Remove from heat, and allow to cool.
  2. Dissolve the gelatin in 1/2 cup of hot water in a bowl, and stir in the cooled plums, sugar, and lemon juice. Mix until the gelatin and sugar have dissolved. Chill the plum mixture in refrigerator until it begins to thicken, about 30 minutes. Whip the evaporated milk in a mixing bowl with an electric mixer until thick, then gently spoon the whipped milk into the plum mixture. Beat again with electric mixer until the dessert is fluffy and well combined. Chill for at least 3 hours before serving.
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Reviews More Reviews

Aug 22, 2012

Rather than cooking on the stove, I cooked the plums on high for 3 minutes in the microwave. To lighten a bit, I used Splenda granulated and fat-free evaporated milk. It took about an hour for the plum mixture to start to thicken (not 30 minutes). I whipped the milk for about 5 minutes, and it never really thickened. Little confused that it says to "gently spoon the whipped milk into the plum mixture" and then the next step is to beat again with an electric mixer?? I just dumped the plum mixture into the whipped milk, and then beat it. Not to worry, really, because it all came out good in the end. In the future, I most likely will chop the plums rather than slice (beating the slices was sort of strange), but we liked this dessert. For anybody following Weight Watchers Plus, the subs I made take this to a 2 point dessert. And it's a nice one. Thanks, Kellie C, for sharing your dessert. This has been in my AR recipe box for nearly a year, and I'm glad I finally gave it a try.

 
Sep 15, 2012

Turned out great.. our plums were mushy and sweet and needed to be used. The first time I made this, I left the skins on, which gives the mousse a lovely mauve colour, however, they needed to be strained out and that was a lot of work. So, seeing that they are so soft, I was able to remove the skins before cooking. To get the colour, I poured a half cup of hot water over the skins/pits and drained it off and after sitting for a half hour. I used this to dissolve the gelatin. My husband is crazy about this dessert. I'm glad for a way to use up so many plums at one time!

 

3 Ratings

Oct 06, 2012

I used these ingredients and did some of my own method. I took fresh plums and put them in boiling water for 3 minutes. Then I peeled, pitted and pureed them. I dissolved the gelatin in the hot plum water (for colour). Then continued following the recipe. I just folded in the thickened milk and it turned out great!

 

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Nutrition

  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 30.6 g
  • 10%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 30 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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