Frozen Cherry Mousse Recipe

This is a great way to make a frozen dessert without using an ice-cream machine.


2-1/2 cups pitted fresh cherries (about 1 lb. whole cherries)
3/4 cup superfine sugar
2 tsp vanilla
1/2 tsp almond extract
1 envelope gelatin
1/4 cup boiling water
1-1/2 cups whipping cream
1 cup thick Greek-style plain yogurt (not low-fat)
Fresh raspberries (for serving)
Crushed pistachios (for serving)
Liquid honey (for serving)


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.

Michael Graydon