Plum mousse with caramel sauce

Ingredients for Plum mousse with caramel sauce

Instructions for Plum mousse with caramel sauce

To prepare the Plum mousse with caramel sauce recipe, please follow these instructions:

Fromage: chop a tick in every yolk, and yolks are added in 1 liter of boiling water for 1 minute. The skin is pulled of the yolks, and the stone is removed. Plum meat chopped with a knife and freeze for 1 hour. Husblasen watered down, pressed free of water and melt. The egg yolks and sugar, beat white and mix with whipped cream. Husblasen sieve in plum meat while stirred around, and egg-cream/skimmed reversed in. Fromagen pour into a mold and made cold.

Caramel sauce: heat the icing sugar until it caramelizes. Add 3 dl water. Karamellen cooked in, for it has the desired consistency. Fromagen flips out, and caramel sauce is served.