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Prune Mousse Recipe

Prune Mousse Ingredients

  • Prune Mousse Recipe
    Prune Mousse Recipe

    1 package (9oz) pitted prunes

  • 1/4 tsp salt
  • 8 oz sour cream
  • 1 qt. milk
  • 1 qt half and half
  • 4 heaping Tablespoons flour
  • 1 cup sugar
  • 3 teaspoons cinnamon

How to make Prune Mousse

  • Stew the prunes in enough water to cover them until they are very soft and starting to fall apart.
  • Drain and allow to cool.
    In a large saucepan and over low heat, whisk the flour with a little milk at a time to wet it and keep it from lumping. Once it is incorporated into enough milk, add the remaining milk, salt, sour cream, and half and half. Heat slowly to just below scalding or until the mixture thickens, whisking constantly. Remove from heat and cool. While cooling, mix the sugar and cinnamon together in a small bowl and slowly whisk it into the cooled thickened gravy. Then add the drained stewed prunes and mix well.
  • Refrigerate and let age at least 24 hours before serving.
  • I also have a gluten free version I developed for my mother who has celiac sprue if anyone is interested.
  • Prune Mousse is ready to serve.

60 minutes to make
Serves 8

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