Difference between revisions of "Le Parfait D'armagnac aux Pruneaux"

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Latest revision as of 14:47, 24 September 2012

Le Parfait D'armagnac aux Pruneaux
Chocolate mousse - stonesoup.jpg


Le parfait d'armagnac aux pruneaux [1] [2] aka frozen armagnac and prune mousse is a delicacy for a rich dessert.


  • 1 pound best quality pre-soaked dried prunes, ideally from Agen, pitted
  • a few strips of lemon zest, preferably from an unwaxed lemon
  • 4 tbsp Armagnac
  • 2 cups thick heavy cream
  • whites of 2 large eggs
  • 2 tbsp superfine sugar
  • pinch of salt


  1. Soak prunes for 1 hour with lemon zest and Armagnac.
  2. Remove lemon zests.
  3. Pureee the Armagnac and prunes.
  4. Whisk egg whites, including the pinch of salt.
  5. Achieve a stiff consistency.
  6. Include the sugar.
  7. Achieve a floppy consistency.
  8. Fold the puree into the cream.
  9. Fold the stiff egg whites into the mixture with a wooden spoon.
  10. Serve in individual cups.
  11. Leave in freezer for No more than 2 hours.


  1. Grausman, Richard (1988). French Classics Made Easy. Thomas Allen & Son Limited. pp. 292. ISBN 978-0-7611-5854-7. 
  2. Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 134-135. ISBN 978-1-904920-43-4.