There are many recipes for pies with cherry mousse on the site. We also like these pies very much. But even more my granddaughters like mousse itself, as a separate, independent dessert. From what only I them mousse not cooked: from cranberries, blueberries, apricots, apples... but from cherries-the first time. It turned out to be incredibly delicious: very, very cherry, rich, fragrant! Amazing berry-cherry!
To prepare the products. Remove the cherries from the freezer in advance to thaw them. In a saucepan, pour 200 ml of water, add the cherries, bring to a boil and boil over low heat for 5 minutes, remove from heat.
Put the cherries in a colander and save the broth.
RUB the cherries through a colander. To simplify the process, you can add a couple of times a spoonful of broth.
Return the broth to the fire and add the sugar.
Bring to a boil, reduce the heat to low and add semolina in a thin stream. Cook at a low boil, stirring constantly for 15 minutes.
Remove from heat. Soak agar-agar in 50 ml of water for 5 minutes. Slightly cooled mass beat with a mixer until it does not brighten and will not increase in volume twice.
Bring the agar-agar to a boil and boil over the lowest heat for a couple of minutes. Pour in the cherry mousse, add to taste the deferred cherry puree and beat the mass again until it is air-conditioned.
Pour the mousse into molds or glasses and send it to the refrigerator for 3-4 hours to freeze. Decorate the finished mousse with cherries and mint leaves.