LEE KUM KEE
Recipes -
Steak

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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