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
35minutes
Servings
4
Cook Time
35minutes
Ingredients
Instructions
  1. 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.
  2. Put the cherries in a colander and leave the broth.
  3. Rub the cherries through a colander. To simplify the process, you can add a spoonful of broth a couple of times.
  4. Return the broth to the heat and add sugar.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
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