Wednesday, July 13, 2011

Cherry Mousse

From the book Seasonal Spanish Food by Jose Pizarro Serves 6 Cook Time 10 minutes This is very easy to make. If you are in a hurry, you can omit the caramelized cherry step, but they make a nice surprise at the bottom of each glass.

Caramelized cherries

½ cup superfine sugar
3 Tbsp. water
Juice of ½ lemon
24cherries, pitted

Cherry mousse
14oz. cherries
Zest of 1 lemon
½ cup superfine sugar
2 cups heavy whipping cream
¼ cup almonds, toasted

Steps 1.
To make the caramelized cherries, heat a small saucepan over medium heat and dissolve the sugar in the water with a few drops of lemon juice. Continue to cook until the sugar turns a golden brown.

Stir in the cherries and the rest of the lemon juice. Cook for another minute. Remove from the heat, set aside to cool, and then divide the cherries between six wine glasses.

For the mousse,
pit the cherries, then process them with a hand blender; this should give you about 9 oz. purée.
Stir in the lemon zest and half of the sugar.

In another bowl, whip the cream with the remaining sugar until the cream has a light mousse-like texture. Lightly fold the cherry purée into the whipped cream and divide the mixture between glasses.

Chill the mousse for a couple of hours. Just before serving, sprinkle the toasted almonds on top.

This content is from the book Seasonal Spanish Food by Jose Pizarro.