By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
151 cal · 120 min
Pluma Moos (Fresh Fruit Mousse)
Recipe GLPRb639115492afb6
A light and elegant British-inspired fruit mousse featuring fresh plums, rhubarb, and mixed berries infused with warming spices. This dairy-free dessert is thickened with cornstarch and chilled until silky, offering a naturally sweet and refreshing treat perfect for warm weather entertaining.
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Ingredients
3 cups cold water
2 pounds fresh plums, pitted and quartered
16 ounces frozen mixed fruit
2 stalks fresh rhubarb stalks, diced
1½ cups sugar
1 cinnamon stick
½ teaspoon fresh ginger, grated
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
2 teaspoons vanilla extract
3 tablespoons cornstarch
Directions
In a large pot, bring the cold water to a boil over medium-high heat. Add the plums, frozen mixed fruit, diced rhubarb, sugar, cinnamon stick, ginger, cloves, and nutmeg. Stir well to combine.
Reduce heat to medium and simmer for 15 minutes, stirring occasionally, until the fruit is very soft and the mixture has thickened slightly.
In a small bowl, mix the cornstarch with 3 tablespoons of cold water to create a smooth slurry.
Slowly pour the cornstarch mixture into the simmering fruit, stirring constantly to avoid lumps. Continue stirring for 2–3 minutes until the mixture thickens noticeably.
Remove from heat and stir in the vanilla extract. Remove the cinnamon stick.
Pass the mixture through a fine-mesh sieve into a bowl, pressing gently with the back of a spoon to extract all liquid while leaving pulp behind. This creates a smooth mousse base.
Let the mixture cool to room temperature, stirring occasionally, about 30 minutes.
Transfer to serving glasses or bowls and refrigerate for at least 1 hour until chilled and set. Serve cold.
Comments
Pluma Moos relies almost entirely on commodity ingredients available at every Charlotte chain—plums, mixed fruit, rhubarb, and spices you likely stock already. The stated 120 minutes is honest if you're chilling the mousse fully; active work is closer to 20 minutes, making this genuinely low-effort for a dessert. The main catch is rhubarb, which is seasonal (late spring to early summer here) and spotty outside that window, so plan accordingly or swap it for more plum. Cost per serving lands around $1.50 to $2.00 depending on whether fruit is on sale, and it reheats poorly—this is a same-night or next-day cold dessert, not a freezer candidate.
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