Cheesecake Mousse with Rum-Poached Plums 1 c Water
1/3 c Granulated sugar
2 tb Dark rum
2 Plums
1/2 c Whipped cream cheese (about 3 ounces)
3 tb Confectioners' sugar
1/2 ts Vanilla
1/2 c Well-chilled heavy cream
Have ready a bowl of ice and cold water. In a small saucepan simmer
1 cup water, granulated sugar, and rum, stirring occasionally, 10
minutes. Pit plums and cut each plum into 12 wedges. Simmer plums in
syrup until tender, 2 to 3 minutes. Transfer plum mixture to a bowl
and set it in bowl of ice water. Let plum mixture stand, stirring
occasionally, until chilled.
In a bowl whisk together cream cheese, confectioners' sugar, vanilla,
and a pinch salt until smooth. In another bowl beat heavy cream
until it holds soft peaks and whisk into cream-cheese mixture. Divide
mixture between 2 goblets and chill, covered, 15 minutes.
Serve mousse topped with plums and some syrup. Yield: 2 servings
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