Plum and Cinnamon Mousse with Mascarpone

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	2 hrs 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

Plum and Cinnamon Mousse with Mascarpone

Instructions

Soak the gelatine in cold water. Whip the cream until stiff. Puree the plums with juice and cinnamon.
Put half of the plum puree in a saucepan and heat. Dissolve the squeezed gelatine sheets in it. Mix the mascarpone and brown sugar together vigorously, add some of them to the plum puree and stir into the still warm puree. Refrigerate.
When the mixture begins to gel, fold in the whipped cream. Pour the mixture into glasses or dessert rings as desired and refrigerate for at least 2 hours.
For the sauce, season the remaining plum puree with lemon juice and sugar and serve with the mousse.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.