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Print Recipe
Cherry Mousse Recipe
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!
Cook Time 35 minutes
Servings
Ingredients
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. 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.
    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.
  2. Put the cherries in a colander and save the broth.
    Put the cherries in a colander and save the broth.
  3. RUB the cherries through a colander. To simplify the process, you can add a couple of times a spoonful of broth.
    RUB the cherries through a colander. To simplify the process, you can add a couple of times a spoonful of broth.
  4. Return the broth to the fire and add the sugar.
    Return the broth to the fire and add the sugar.
  5. 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.
    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.
  6. 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.
    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.
  7. 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.
    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.
  8. 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.
    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.

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