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Cherry Mousse

Scott Phillips

Yield: Yields 6 cups.

Servings: six.

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

Nutritional Information

  • Calories (kcal) : 340
  • Fat Calories (kcal): 270
  • Fat (g): 30
  • Saturated Fat (g): 18
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 110
  • Sodium (mg): 30
  • Carbohydrates (g): 18
  • Fiber (g): 2
  • Protein (g): 3


  • 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.


Rate or Review


  • User avater
    bakesalot | 08/01/2014

    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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