|Prunes||1⁄2 Pound (225 Gram)|
|Cold tea||1⁄2 Cup (8 tbs)|
|Lemon||1 , juiced and rinded|
|Castor sugar||2 Ounce (50 Gram)|
|Powdered gelatin||1⁄2 Ounce (1/2 Ounce)|
|Double cream||1⁄2 Pint|
1) Place the prunes in a basin, cover generously with cold tea and leave to soak overnight.
2) In a saucepan, next day place the prunes along with a measured 1/2 pint (3 dl) of the tea used for soaking and 2-3 strips of pared lemon rind.
3) Simmer until tender â€”about 15 -20 minutes.
4) Remove from heat, add the sugar, stir to dissolve and then strain the juice from the prunes and set aside.
5) If necessary, make up to 1/2 pint (3 dl) with a little water.
6) Remove the stones from the prunes and either puree the prune flesh along with the reserved liquid in an electric blender.
7) Or, alternatively, rub the prunes through a sieve to make a puree, using a little of the reserved juice to make it easier.
8) Either way combine together the prune puree, reserved juice and strained lemon juice.
9) In a small saucepan, measure the cold water and sprinkle in the gelatine.
10) Allow to soak for 5 minutes, then stir over low heat to dissolve the gelatine.
11) Add the gelatine to the fruit puree, pouring it in a thin steady stream.
12) Stir well all the time to blend the mixture evenly.
13) Allow to cool for a few minutes then lightly whip the cream and fold into the mixture.
14) Pour into a serving dish and chill for several hours before serving.
15) Serve the chilled prune mousse as dessert.