Caramelised Plums With Parmesan Mousse And Radicchio Salad

Enjoy the rush of juicy, sweet plum flavour in this superb salad
By Robin Powell
Photography: Stockfood
Caramelised Plums With Parmesan Mousse And Radicchio Salad

Caramelised Plums With Parmesan Mousse And Radicchio Salad

5 from 2 votes



10 minutes,

plus 1 hour chilling




  • Parmesan Mousse
  • 15g 15g butter

  • 1 clove 1 garlic, sliced

  • 3 sprigs 3 thyme

  • ½ cup ½ dry white wine

  • 400ml 400ml double cream

  • 120g 120g parmesan, finely grated

  • Caramelised Plums
  • 1 Tbsp 1 extra virgin olive oil

  • 10 10 plums, halved and stoned

  • 1 small 1 red onion, finely diced

  • 1 1 long red chilli, halved lengthways, deseeded and sliced

  • cup white wine vinegar

  • ¼ cup ¼ runny honey

  • Parmesan Crisps
  • 50g 50g parmesan, finely grated

  • Salad
  • 1 1 radicchio, separated into leaves

  • 30g 30g rocket leaves

  • 25g 25g walnuts, roughly chopped


  • To make mousse, heat butter in a small saucepan over medium heat. Cook garlic and thyme for 2 minutes to soften without colouring. Add wine and simmer until almost all evaporated. Stir in cream and heat to almost simmering. Remove from heat and stir in parmesan.
  • Cool cream for 10 minutes, then strain through a sieve into a bowl. Chill for at least 1 hour.
  • To make plums, heat oil in a large frying pan and sear the cut side of plums until golden brown. Scatter onion and chilli around plums, then drizzle over vinegar and honey. Give the pan a shake and cook for 1 minute. Carefully turn over plums and simmer until liquid reduces to a thick syrup. Cool to room temperature.
  • To make parmesan crisps, place a second frying pan over medium heat. Sprinkle parmesan evenly over base of pan and cook until cheese is melted and lightly browned. Remove from heat and cool for 2 minutes. Transfer parmesan crisp to a wire rack with a spatula and cool completely. Break into shards.
  • Whip cream mixture until it holds its shape (don’t overbeat). Use a large metal spoon to quenelle mousse onto four plates. Surround mousse with salad leaves and spoon over plums and syrup. Garnish with walnuts and parmesan crisps, then serve.

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