Instructions: Use dessert plums for this and preferably a dark variety such as Czar which will give a pretty pink colour to the mousse.

Half and stone the plums. Cook with the juice from the lemon, 3 tbsp of water and a small piece of cinnamon stick until very soft. Remove cinnamon.

Puree e in a blender and sieve into a clean pan. Add the honey and stir until dissolved.

Soften the gelatine in cold water. Squeeze dry. Add to the fruit puree and stir until melted. Pour into a wide bowl and chill until on the point of setting.

Whisk cream to a soft flopping consistency and fold into the puree. Whisk egg whites in a clean bowl until stiff. Fold as much into the mixture as you think to make a light mousse.

Pour into pretty glasses and top with chopped pistachios and a sprig of mint.

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