Black Plum Mousse

Bring the plums and half cup of water to a boil in a medium saucepan

Let it simmer for five minutes or until the plums are tender

Reserve the cooked plums

In a small bowl, sprinkle the gelatin over the remaining water and let it hydrate for five minutes

Heat the mixture over low heat in a double boiler and stir until dissolved

Process the cooked plums with the syrup and dissolved gelatin

Transfer the mixture to a bowl and add the granulated sugar and heavy cream

Mix well and reserve

Beat the egg whites until they form soft peaks

Reserve the beaten eggs

Pour the plum mixture into individual serving cups, cover with plastic wrap, and refrigerate for two hours or until creamy.