Black Plum Mousse

Place the plums in a bowl

Pour boiling water over them and cover immediately to let it steep

Let it cool and refrigerate overnight

The next day, drain the liquid from the plums and add the gelatin to the remaining liquid

Let it dissolve for a few minutes then heat it gently until dissolved

Beat the plum mixture with the egg whites in an electric mixer until stiff peaks form

Add the emulsifier and mix well with the beaten egg whites

Pour into molds and refrigerate until serving time

Serves 6 portions of 67.4 calories each.