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Michigan Cherry Mousse

Michigan Cherry Mousse
Many experienced cooks are intimidated by the thought of making a mousse from scratch, but they shouldn't be - it's easy! The trick is to whip both the cream AND the egg whites to the correct consistency - just stiff enough to form "peaks" that hold their shape. With a little practice, you'll be able to reproduce the same results every time. This recipe uses a few choice ingredients to show off the incredible flavor of tree-ripened Michigan Cherries. Use good quality farm-fresh eggs and real cream for the best results.

Each bite of this wonderful concoction will evoke memories of summers by the lakeshore - too good to be missed!

Ingredients:

6 large eggs
1/2 cup sugar
1/4 cup water
3 1/2 pint heavy cream
1 lb Michigan tart cherries

Directions:

 

Wash, stem and pit the cherries. Place in a food processor and pulse until you have a chunky puree. Place in a bowl and refrigerate.

 

Separate the eggs and place the whites in the refrigerator to chill. Put the yolks in a large stainless steel bowl and set aside.

 

Combine the sugar and water and mix until dissolved. Place in a heavy saucepan over high heat. Boil for 2 to 3 minutes or until the sugar has completely dissolved and the mixture is clear. Remove from the heat and quickly whisk into the egg yolks. With a hand mixer, beat this mixture on high speed for 5 to 8 minutes or until stiff and shiny. Set aside.

 

Whip the cream until stiff peaks form and set aside. Be careful not to overwhip! Whip the egg whites to form stiff peaks and set aside.

 

Add the pureed cherries to the egg yolk mixture and blend well. Gently fold in the whipped cream and then the egg whites. Carefully pour into 6 individual serving dishes or using a pastry bag with a star tip, pipe into 6 wine goblets. Refrigerate for at least 2 hours.

 

Garnish with whipped cream and a sprig of fresh mint  and of course, a cherry on top!

 

Serves 6

 

 



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