Cherry Mousse Recipe

Step 1

This is a different kind of mousse that I hope that you will enjoy.

Step 2

Place the whites in the refrigerator and the yolks in a large stainless steel bowl and set aside.

Step 3

In a heavy saucepan, combine the sugar and water. Mix until dissolved and place on high heat. Boil for 2 to 3 minutes. When clear and the sugar is completely dissolved, remove from the heat and quickly whisk into the egg yolks. With a had mixer, beat this mixture on high speed for 5 to 8 minutes or until stiff and shiny. Set aside.

Step 4

Whip the cream until stiff peaks form and set aside. Whip the egg whites to form stiff peaks and set aside.

Step 5

Add the pureed cherries to the egg yolk mixture and blend well. Fold in the whipped cream and then the egg whites. Pour into individual serving dishes or a large bowl and quickly refrigerate for at least 2 hours, longer if possible. Serve with whipped cream or nuts as a garnish.

From The National Red Cherry Institute

Things You'll Need

  • 6lg Eggs, Separated
  • 1/2c Sugar
  • 1/4c Plus 2 Tbls Water
  • 3 1/2pt Heavy (Whipping) Cream
  • 3 1/2c Tart Or Sweet Cherries, Pureed

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