Don't miss another issue…      Subscribe

Cherry Mousse

 

67

Yield

6

servings

Prep

30

min

Cook

5

min

Ready

Trans-fat Free, Low Sodium
 

Ingredients

6 large eggs
separated
½ cup sugar
¼ cup water
add in an additional 2 tablespoons of water
3 ½ pints heavy whipping cream
*
3 ½ cups cherries
pureed
*

Directions

Place the whites in the refrigerator and the yolks in a large stainless steel bowl and set aside.

In a heavy saucepan, combine the sugar and water.

Mix until dissolved and place on high heat.

Boil for 2 to 3 minutes.

When clear and the sugar is completely dissolved, remove from the heat and quickly whisk into the egg yolks.

With a hand mixer, beat this mixture on high speed for for 5 to 8 minutes or until stiff and shiny.

Set aside.

Whip the cream until stiff peaks form and set aside.

Whip the egg whites to form stiff peaks and set aside.

Add the puréed cherries to the egg yolk mixture and blend well.

Fold in the whipped cream and then the egg whites.

Pour into individual serving dishes or a large bowl and quickly refrigerate for at least 2 hours, longer if possible.

Serve with whipped cream or nuts as a garnish.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 13633% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 70mg 3%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 5% Vitamin C 0%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed