Equipment
Ingredients
Prune Base
- 225 g dried pitted prunes
- 360 ml brewed tea
- 120 ml armagnac
- 30 ml lemon juice
- 15 g granulated sugar, to taste
Aeration
- 240 ml heavy cream, chilled
- 2 egg white, room temperature
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 433 kcal
- Protein
- 5 g
- Carbohydrates
- 42 g
- Fat
- 22 g
- Fiber
- 4 g
- Sugar
- 27 g
- Sodium
- 44 mg
- Saturated Fat
- 14 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 68 mg
- Potassium
- 509 mg
- Calcium
- 65 mg
- Iron
- 0.6 mg
- Magnesium
- 30 mg
- Phosphorus
- 78 mg
- Zinc
- 0.4 mg
- Vitamin A
- 269 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 35 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.34 mg
- Niacin
- 1.1 mg
- Folate
- 7 mcg
- Water
- 162 g
- Caffeine
- 11 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place prunes, tea, Armagnac, lemon juice, and sugar in a saucepan and simmer at approximately 95°C (203°F) for 15 to 20 minutes until prunes are tender.
Transfer the prune mixture to a food processor and process until a smooth puree forms.
Transfer the puree to a bowl and allow it to cool completely to room temperature.
In a clean bowl, whip the chilled heavy cream until soft peaks form.
Gently fold the whipped cream into the cooled prune puree using a spatula.
In a separate clean bowl, whip the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the prune and cream mixture until no white streaks remain.
Divide the mousse into serving dishes and chill in the refrigerator at 4°C (40°F) for 1 to 2 hours before serving.
Chef's Notes
- For a deeper flavor, use a strong Earl Grey tea.
- The Armagnac provides a traditional French profile, but can be replaced with Cognac or dark rum.
Storage
Refrigerator: 2 days — Store in an airtight container to prevent absorbing fridge odors.
Troubleshooting
Mousse is dense and heavy
Cause: Aggressive folding or warm puree melted the cream
Fix: Cannot be fixed
Prevention: Ensure the prune puree is cold and use a light 'cut and fold' motion with the spatula
Egg whites won't reach stiff peaks
Cause: Trace amounts of fat or yolk in the bowl
Fix: Start over with fresh whites and a clean bowl
Prevention: Ensure the bowl and whisk are completely clean and grease-free
Cultural Context
Prune-based desserts are staples in Southwestern French cuisine, particularly in the Gascony region where Armagnac is produced.
