Fruits Vegetables
es en ca
Cherry Mousse
Time required:45 minServings:For 6 servings
1 kg Jerte cherries
200 g icing-sugar
4 egg whites
4 dl (2 glasses) liquid cream
1 lemon
Mint leaves
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.

Author:Consejo Regulador de la Cereza de la Denominación de Origen Cereza del Jerte

Interempresas Media, S.L. / 2024 [ Legal notice | Política de Protección de Datos | Política de cookies | Publicidad]