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1
Lightly whip the double cream and mascarpone separately splitting the sugar in each.
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2
Melt the chocolate over a Bain-marie with vanilla extract. Allow to cool to room temperate then slowly pour the chocolate into the whipped cream. Once incorporated, gently fold that into the mascarpone to finish the mousse.
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3
Slice the plums into wedges and cook in a pan with sugar, spices, cornflour, and a splash of water. Gently simmer until the fruit is completely soft (10-15 minutes).
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4
Once ready, blend to make a smooth purée then chill.
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5
To make the pistachio nuts, blend the nuts in a food processor with icing sugar until coarsely broken.
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6
To serve, pipe or quenelle the mousse on a plate, then make a well in the centre. Pipe the plum puree in the middle then finish with blended pistachios.
