Lorna is my husband’s grandfather Theo’s sister. Lorna left some great recipes for the next generation. This is one of them, and I have been wanting to try it. Today I finally made it, but again I had to halve the recipe because her recipe was for her large family. I added some Sugar because the canned Plums that I used were not very sweet. Dissolving Gelatine Powder into Lemon Juice was something I was sceptical about. I ended up adding a little Syrup from the can of Plums to Lemon Juice because more liquid was needed. I enjoyed this mousse thinking of Lorna who is remembered as a great cook by many family members.


3 to 4 Servings


1 can (425g) Dark Plums in Syrup
1 to 2 tablespoons Caster Sugar *optional, I added 2 tablespoons
1 & 1/2 teaspoons Gelatine Powder
2 teaspoons Lemon Juice
2 teaspoons Syrup (from the can of Plums) OR Water
150ml Thickened Cream
1/2 tablespoon Kirsch, Brandy, etc.
1 Egg White

Lorna’s Original Recipe

825g can Dark Plums in Syrup
3 teaspoons Gelatine Powder
20ml (1 Australian tablespoon) Lemon Juice
300ml Thickened Cream
1 tablespoon Brandy
2 Egg Whites

  1. Drain the Plums and save some syrup. Remove stones and discard them. Use a blender or food processor to process Plums into smooth puree.
  2. Combine Lemon Juice and Syrup from the can of Plums (OR Water) in a small bowl, add Gelatine Powder, and dissolve Gelatine over hot water. You may wish to microwave it.
  3. Add the Gelatine mixture to the pureed Plums and mix well until well blended.
  4. Whip Cream and Egg White separately. Add whipped Cream and Kirsch (OR Brandy) to the Plum mixture and mix well, then fold in Egg White.
  5. Pour the mixture into 4 serving glasses and leave them in the fridge until set.