Clean
cherries, remove stems, bone and dry. Put some
cherries away for garnishment and mince the rest. Beat egg whites to the soft peak stage and add, slowly, 100 g sugar beating constantly. Whip the cream, very cold, and add slowly the rest of sugar when firm. Mix the cream and the meringue with encircling movements so that it does not lose mass, and add the
cherry purée. Pour the mixture in the moulds and freeze for 12 hours. Remove the mousse from its moulds 15 minutes before serving, garnish with the minced
cherries and the mint leaves.
