This fresh and delicious cherry mousse is perfect for taking advantage of cherry season. With its vibrant color and delightful flavor, combined with the smooth texture of whipped cream and stiffly beaten egg whites, this dessert is incredibly light and airy. Serve it in tall glasses for a simple presentation...
Ingredients
cherries400g
sugar150g
lemon1
sweet wine2tbsp
egg whites6
heavy cream500g
Chantilly cream for decoration
Nutrition (per serving)
Calories
378.3kcal (18.92%)
Protein
2.1g (4.16%)
Carbs
45.9g (16.7%)
Sugars
41.5g (83.06%)
Healthy Fat
5.7g
Unhealthy Fat
11.5g
% Daily Value based on a 2000 calorie diet
How to make Cherry Mousse
- Step 1
Wash the cherries, reserving a few whole cherries for decoration. Remove the stems and pits from the rest.
- Step 2
Place the cherries in a saucepan, add 4 tablespoons of sugar, and cook over low heat for about 10 minutes.
- Step 3
Remove from heat and let cool.
- Step 4
Blend the cherries until you achieve a smooth purée.
- Step 5
Add 2 tablespoons of sweet wine to the purée, stir, and let cool.
- Step 6
Whip the heavy cream to soft peaks with the remaining sugar.
- Step 7
Beat the egg whites with a few drops of lemon juice until stiff peaks form.
- Step 8
Gently mix the cherry purée with the whipped cream. Then, gradually fold in the egg whites using gentle, upward folding motions to maintain the airy texture.
- Step 9
Divide the mousse into serving glasses and refrigerate for 2 to 3 hours.
Nutrition (per serving)
Nutrition (per serving)
Calories
378.3kcal (18.92%)
Protein
2.1g (4.16%)
Carbs
45.9g (16.7%)
Sugars
41.5g (83.06%)
Healthy Fat
5.7g
Unhealthy Fat
11.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Incorporate the stiffly beaten egg whites very slowly and always with gentle folding motions to avoid deflating the mixture.
If fresh cherries are unavailable, frozen cherries can be used as a substitute.
For a more elaborate presentation, line a mold with vanilla sponge cake before adding the mousse.
Ensure the cherry purée is completely cool before mixing it with the whipped cream to prevent it from deflating.
FAQS
Can I use frozen cherries instead of fresh ones?
Yes, frozen cherries can be used if fresh cherries are unavailable. Just make sure to thaw them before cooking.
How do I ensure the mousse stays light and airy?
Incorporate the stiffly beaten egg whites very slowly and use gentle folding motions to avoid deflating the mixture.
Can I make this dessert ahead of time?
Yes, you can prepare the mousse a day in advance and store it in the refrigerator until ready to serve.
What can I use instead of sweet wine?
You can substitute sweet wine with a non-alcoholic grape juice or cherry juice for a similar flavor.
How can I make the presentation more elaborate?
You can line a mold with vanilla sponge cake before adding the mousse and decorate with Chantilly cream and whole cherries.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia