Cherry mousse
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Cherry mousse
  Mousse  
Last updated 6/12/2012 12:48:13 AM. Recipe ID 9211. Report a problem with this recipe.
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      Title: Cherry mousse
 Categories: Fruits, Desserts
      Yield: 6 Servings
 
      6 lg Eggs, Separated
    1/2 c  Sugar
    1/4 c  Plus 2 Tbls Water
  3 1/2 pt Heavy (Whipping) Cream
  3 1/2 c  Tart Or Sweet Cherries,
           -Pureed
 
  This is a different kind of mousse that I hope that you will enjoy.
  
  Place the whites in the refrigerator and the yolks in a large
  stainless steel bowl and set aside.
  
  In a heavy saucepan, combine the sugar and water.  Mix until
  dissolved and place on high heat.  Boil for 2 to 3 minutes. When
  clear and the sugar is completely dissolved, remove from the heat and
  quickly whisk into the egg yolks.  With a had mixer, beat this
  mixture on high speed for for 5 to 8 minutes or until stiff and
  shiny. Set aside.
  
  whyip the cream until stiff peaks form and set aside. Whip the egg
  whies to form stiff peaks and set aside.
  
  Add the pureed cherries to the egg yolk mixture and blend well. Fold
  in the whipped crea and then the egg whites. Pour into individual
  serving dishes or a large bowl and quikcly refrigerate for at least 2
  hours, longer if possible.  Serve with whipped cream or nuts as a
  garnish.
  
  From The National Red Cherry Institute
 




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Recipe ID 9211 (Apr 03, 2005)

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