Cherry Mousse

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.

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