Mousse

note — say “Mouse”
Eva Neufeld

  • a few lbs. plums, cherries, or Sask berries
  • milk
  • sugar
  • baking soda

Heat fruit with water in a saucepan to a boil. Add sugar to taste, depending on tartness of fruit. Add a mixture (thoroughly mixed – shaken) of flour and milk and then baking soda to prevent curdling. Cook until mixture reaches desired thickness – add more water if necessary. Be careful not to eat the pits!

wild plums cooking for mousse

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