Recipe
June 3, 2011
Frozen Cherry Mousse Recipe
Step 1: Line a loaf pan with a ribbon of parchment paper, large enough that the paper hangs out over the pan edges.
Step 2: Combine cherries, sugar, vanilla and almond extract in blender and pulse until well chopped but not pure?ed. Place 1/4 cup of this mixture in a small bowl and sprinkle with gelatin. Let stand 1 minute, then add 1/4 cup boiling water and stir until gelatin dissolves. Stir this mixture back into cherry mixture.
Step 3: With an electric mixer, whip cream on high until stiff peaks form. Fold in yogurt. Fold in cherry mixture in 2 additions. Pour gently into prepared pan and freeze for at least 4 hours, or until firm. To serve, let stand for 5 minutes, then run knife along edges. Use parchment to pull mousse out of the pan, then slice it into eight portions. Serve with raspberries, crushed pistachios and a drizzle of honey, if desired.
Directions
Yield:
Step 1: Line a loaf pan with a ribbon of parchment paper, large enough that the paper hangs out over the pan edges.
Step 2: Combine cherries, sugar, vanilla and almond extract in blender and pulse until well chopped but not pure?ed. Place 1/4 cup of this mixture in a small bowl and sprinkle with gelatin. Let stand 1 minute, then add 1/4 cup boiling water and stir until gelatin dissolves. Stir this mixture back into cherry mixture.
Step 3: With an electric mixer, whip cream on high until stiff peaks form. Fold in yogurt. Fold in cherry mixture in 2 additions. Pour gently into prepared pan and freeze for at least 4 hours, or until firm. To serve, let stand for 5 minutes, then run knife along edges. Use parchment to pull mousse out of the pan, then slice it into eight portions. Serve with raspberries, crushed pistachios and a drizzle of honey, if desired.