Cherry Mousse
A rich and creamy cherry mousse cake, topped with cherry purée and fresh cherries.
Ingredients
Crispy sponge cake (see page 65 for recipe)
2 slices
Cherries (stemmed and pitted)
150 g
Heavy cream (whipped to soft peaks)
150 g
Cold water (divided into two portions)
80 g
Lemon juice
10 g
Fine granulated sugar
60 g
Gelatin sheets (about 5 g, broken into pieces)
1.5 slices
Instructions
1
Make the cherry puree
Puree the cherries with 40 g of the cold water and the granulated sugar in a blender until smooth. Stir in the lemon juice to combine. Soak the gelatin sheets in the remaining 40 g of cold water until softened, then melt over a bain-marie (double boiler) until liquid, and stir into the cherry puree until evenly combined.
2
Mix the mousse filling
Divide the cherry puree into two portions: reserve 35 g for later, and chill the remaining portion until thickened and viscous. Whip the heavy cream to soft peaks, then fold in the chilled cherry puree until evenly combined.
3
Assemble and decorate
Place a sponge cake slice in the bottom of the mold, pour in half of the mousse filling, add the second cake slice, then pour in the remaining mousse filling and smooth the top. Refrigerate for at least 5 hours until fully set. After unmolding, heat the reserved 35 g of cherry puree until thickened, drizzle it over the top of the mousse, and decorate with cherries.
