Late summer time is plum time. This light and creamy mousse gives you fruity freshness combined with the slight acidity of the curd and notes of cinnamon which perfectly compliment the plums – the perfect desert for a late summer evening!
**makes 4 servings
500 g plums
200 g soy curd
1/8 tsp vanilla
½ tsp cinnamon
4 tbsp maple syrup
150 ml whippable vegan cream
stabilizer for whipping cream, if necessary
- Pit the plums and cut into eights. Put them in a pan with a splash of water, bring to a boil and let it simmer on low to medium heat until the plums are soft and reduced and slightly thickened. Let it cool.
- Mix the curd with the vanilla, cinnamon, maple syrup and add in the cooked plums.
- Whip the vegan cream – with the stabilizer if needed – until stiff. (Most vegan cream needs to be cold to be whippable, make sure to check the packaging for specific instructions.)
- Gently fold the whipped cream into the plum-curd mixture.
Serve cold and enjoy!