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Cherry Mousse

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Serves six.

Yields 6 cups.

  • To learn more, read:
    Cherry Season!
  • by from Fine Cooking
    Issue 45

For this quick, delicious dessert, puréed cherries are folded into whipped cream and served in Champagne flutes or small parfait glasses. Assemble these at the last minute so the cherries don’t darken. The mousse is also great layered with poached cherries.

  • 1 lb. fresh sweet cherries, rinsed
  • 3 Tbs. confectioners’ sugar
  • 2 cups heavy or whipping cream, preferably not ultra-pasteurized

Set aside 6 whole cherries (with stems if they’re still attached) and pit the rest. Combine the pitted cherries and 1 Tbs. of the confectioners’ sugar in a food processor and purée; they will be slightly chunky.

Whip the cream with the remaining 2 Tbs. confectioners’ sugar until medium peaks form. Fold in the cherry purée and distribute the mousse among the glasses. Top with the reserved cherries and serve.

nutrition information (per serving):
Calories (kcal): 340; Fat (g): fat g 30; Fat Calories (kcal): 270; Saturated Fat (g): sat fat g 18; Protein (g): protein g 3; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 18; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 30; Cholesterol (mg): cholesterol mg 110; Fiber (g): fiber g 2;

Photo: Scott Phillips

This wasn't special at all -- a bland, limp mess and waste of effort pitting the cherries. A mousse should have more body to it. The poached cherries recipe we spooned over it, however, was delicious.

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