posted by Angel 04-06-99 5:59 PM
Cherry Mousse
3 large eggs - separated (room temperature)
1/4 cup sugar
3 Tablespoons water
3 cups whipping cream
1 3/4 cups pitted tart or sweet cherries - pureed
sliced almonds for garnish.
Beat the egg whites in a large bowl until stiff but not dry.
Place egg yolks in another large bowl.
Combine sugar and water in a small saucepan; heat over high heat until sugar dissolves and syrup boils for 1 minute.
Add syrup to egg yolks in a thin stream while beating; beat at high speed until stiff and shiny, 5 - 6 minutes.
Fold into egg whites.
Beat cream in a large bowl until stiff; fold into egg mixture.
Fold in the cherry puree.
Pour into 8 indididual serving dishes and refrigerate, covered, for at least 2 hours.
Garnish with almonds.