Recipe

Prune Mousse Recipe

	Indicatorsrule1 / All my dishes 10 months, 4 weeks ago My grandfather made Prune Mousse every Thanksgiving and Christmas and sometimes Easter when I was growing up in Kansas in the 50's. It's an old German Mennonite recipe. It is an acquired taste but one I hope you will love as much as I do. Prep:20m Cook:60m Servings:8	Indicatorsr
	german

Does this look good? Yeah! / Nope

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momo_55gra

Ingredients

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

Directions

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.

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