Cherry Mousse

"This is a quick and easy way to enjoy fresh cherries when in season. Recipe is from a local magazine, Sabrossa, which is a southwest dining guide."
 
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photo by Pam-I-Am photo by Pam-I-Am
photo by Pam-I-Am
Ready In:
45mins
Ingredients:
3
Serves:
6
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ingredients

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directions

  • Set aside 6 whole cherries, with stems if still attached.
  • Pit the remaining cherries.
  • Combine the pitted cherries and one tablespoon of the confectioner's sugar in a food processor.
  • Puree until coarsely chopped.
  • Whip the cream with the remaining confectioner's sugar until medium peaks form.
  • Fold in the cherry puree and distribute the mouse among champagne flutes or small parfait glasses.
  • Top with reserved cherries and serve immediately.
  • The longer the mousse sits the darker the color.

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Reviews

  1. Reddyrat
    This was a very easy and tasty dessert - goes together very quickly. I added some chopped coconut. I also think it would be good with mini chocolate chips. The only tough part of preparation was pitting cherries without a cherry pitter! A good dessert!
     
  2. Indiana Debbie
    No need to wait until cherry season to enjoy this wonderful dessert. We used cherries found in the frozen food isle at Jewel and had an awesome dessert on New Years Day. Who would have guessed you could have a dessert this good in only minutes. Thanks PaulaG.
     
  3. Pam-I-Am
    This was a light tasting dessert, although not light in fat and calories (lol). I did add a little splash of almond extract to brighten the flavor.
     
  4. Chef Kate
    Excellent--so simple and such a good way to use the lovely cherries that are just at their peak now. Thanks, Paula--a reall keeper!
     
  5. Michelle S.
    Fantastic!!!! I made this this weekend with a bunch of cherries my Dad had given me! The only thing I did differently was to half the cherries (and pit them) and let them sit overnight in some brandy and sprinkled it with a "hair" of sugar. After that I followed directions to the letter! It was a most memorable dessert, surely deserving of being served to company...but I don't know if I will be willing to share! It is a perfect no cook summer dessert and quite easy to prepare.
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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