Cherry mousse

Category: Culinary recipes
Cherry mousse

Ingredients

Frozen cherries (strawberries, raspberries) 200 g
Sugar taste
Semolina 40 g
Water 400 g

Cooking method

  • Very delicate tasty mousse with a bright cherry flavor. The semolina in the composition is practically not felt, only very distantly. In this case, only a gentle air mass is felt, which melts in the mouth.
  • It turns out 2 large portions of 250 ml each, 3-4 small portions can be made.
  • Preparation:
  • Defrost the cherries well, drain all the juice into a separate container (you will need it later).
  • Put the cherries in a saucepan, pour 400 ml of water, bring to a boil, simmer for 5 minutes.
  • Catch cherries with a slotted spoon, discard.
  • Pour sugar into the broth, mix, bring to a boil.
  • Pour semolina in a thin stream, stirring.
  • Cook over low heat for 5-7 minutes, stirring occasionally.
  • Cool until warm, pour in juice.
  • Beat well with a mixer until the mass doubles in volume and brightens significantly.
  • Pour into bowls or glasses, refrigerate for at least 3-4 hours.
  • Decorate the cherry mousse with berries if desired.

Note

My nephew does not eat semolina, but this mousse eats with pleasure.

Piano
I wonder if you can tell how much liquid is obtained after throwing out the cherries? And the volume of juice separately? I have canned cherry syrup, I want to try it out.
Silyavka
In your case (ready-made syrup), you can skip boiling berries. Take 400 grams of liquid (either pure syrup, or dilute with water to the desired sweetness). I never measured the amount of juice, but I think 3-4 tablespoons.
Piano
Thank you, syrup in liters, we either soak it in tea, or soak a biscuit, and pour it on ice cream. I'll try the mousse.
Ilmirushka
Quote: Silyavka
Catch cherries with a slotted spoon, discard.
Elena, why throw away the cherries? It's a shame! I would remove the bones and wipe them after boiling. Do you think this will not affect the taste and appearance of the mousse?
Silyavka
I have not tried it, but when boiled, the cherry loses its color, and the mass will not be so uniform. Ilmira, you first make it according to the recipe, and as they say, feel the difference. The mousse turns out to be very delicate and airy, I don't wait for it to cool down, I got a little cold in the mixer, I also made it on the campot, it's also delicious. In fact, we first cook the same kampot and add semolina. Now I will make strawberry. And you can eat a cherry like that. ☺
Ilmirushka
Elena, to me on "you", and I already dragged the recipe into the bookmarks
Silyavka
Quote: Ilmirushka
to me on "you", but I already dragged the recipe into the bookmarks
Okay, mutually, the recipe is delicious, the nephew calls it soft ice cream. And the husband doesn't even wait until he freezes.
kristina1
Silyavka, Elena, a wonderful recipe. I will definitely do it. Thank you so much!!! bookmarked ..
Silyavka
Christina, eat with pleasure.




Girls, and in which section to fill up banana ice cream? It looks like fruit, but with milk.
kristina1
Silyavka, Elena, section .. Recipes for ice cream, sorbets and popsicles
Marinuly
Silyavka, Elena, bookmark definitely! I love all sorts of fruit stuff
Silyavka
I made strawberry today

Cherry mousse
Wiki
Thanks for the recipe! I will definitely do it. Fortunately, his berries are full and the granddaughter is staying.
Every day I cook her dessert for afternoon tea, a new one will be very welcome

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