LEE KUM KEE
Recipes

Plum and Mascarpone Mousse

Ingredients

Dr Oetker powdered gelatine 8g
Sugar 100g
Single cream 300g
Mascarpone 250g
White wine 30g
Lee Kum Kee (Professional) Plum Sauce 40g

Method

1 Dissolve gelatine according to pack instructions.
2 Add all remaining ingredients in and whisk together until smooth.
3 Divide mixture evenly into 4 large or 6 medium serving cups and refrigerate for 4 hours or until set.
Serves   4 
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