With thanks to my friend Jeannie for this one! I have a very similar recipe which is a chocolate cream cheese mousse and I may post it later, but here’s a slightly healthier variant, and can be made gluten free or not as you choose – just change out the biscuits. The gingernuts work really well with the cream cheese. Yum, yum, yum, yum!
- 250g tub of cream cheese (I use lite and it works fine)
- 120g white chocolate (melted)
- 1 x 820g can black doris plums
- 1 cup whipping cream
- 1 packet gluten free gingernuts
- grated rind of one lemon
- 25g butter, melted
Drain the can of plums, reserving 1/2 cup liquid. Remove the stones from the plums, and set aside 6 halves for decoration. Mash the rest of the plums lightly.
Allow the cream cheese to soften out of the fridge. Whisk together the cream cheese and plums, and whisk through the melted chocolate. Whip the cream and fold this in. Cover and place in the fridge to set for 2-3 hours.
Bash the biscuits until they are crumbs. Mix in rind of the lemon and then pour through butter. Mix thoroughly and then press into a flan tin. Refrigerate for 2-3 hours.
Place the mousse mix into the base, and then refrigerate again until ready to eat. To serve, place the half plums on the top, add a little whipped cream and enjoy!
Variations are that you could make mini-flans (if you have time!) or serve the dessert in parfait glasses with the crumb mix at the bottom, and a dollop of cream, half a plum and a mint leaf on the top.