Cherry Mousse Recipe
There are many recipes for cherry mousse pies on the website. We also really like these pies. But even more my granddaughters like the mousse itself, as a separate, independent dessert. From what only I didn't cook mousse for them: cranberries, blueberries, apricots, apples... but from cherries - for the first time. It turned out incredibly delicious: very, very cherry, rich, fragrant! An amazing berry-cherry!
Servings 4
Cook Time 35 minutes
Instructions
- For the preparation of products. Remove the cherries from the freezer in advance so that they defrost. Pour 200 ml of water into a saucepan, add the cherries, bring to a boil and cook on low heat for 5 minutes, remove from heat.
- Put the cherries in a colander and leave the broth.
- Rub the cherries through a colander. To simplify the process, you can add a spoonful of broth a couple of times.
- Return the broth to the heat and add sugar.
- Bring to a boil, reduce the heat to a minimum and pour semolina in a thin stream. Cook at a low boil, stirring constantly, for 15 minutes.
- Remove from the heat. Soak the agar-agar in 50 ml of water for 5 minutes. Beat the slightly cooled mass with a mixer until it brightens and doubles in volume.
- Bring the agar-agar to a boil and cook on the lowest heat for a couple of minutes. Pour in the cherry mousse, add the delayed cherry puree to taste and beat the mass again until it becomes airy.
- Pour the mousse into molds or glasses and send it to the refrigerator for 3-4 hours to solidify. Decorate the finished mousse with cherries and mint leaves.