Ingredients
- 2 1/2 cups pitted fresh cherries (about 1 lb. whole cherries)
- 3/4 cup superfine sugar
- 2 tsp vanilla
- 1/2 tsp almond extract
- 1 envelope gelatin
- 1/4 cup boiling water
- 1 1/2 cups whipping cream
- 1 cup thick Greek-style plain yogurt (not low fat)
- Fresh raspberries for serving
- Chrushed pistachios for serving
- Liquid honey for serving
Preparation
Step 1
1. Line a loaf pan with a ribbon of parchment paper, large enough that the paper hangs out over the pan edges.
2. Combine cherries, sugar, vanilla and almond extract in blender and pulse until well chopped but not pureed. Place 1/4 cup of this mixture in a small bowl and sprinkle with gelatin. Let stand 1 minute, then add 1/4 cup boiling water and stir until gelatin dissolves. Stir this mixture back into cherry mixture.
3. With an electric mixer, whip cream on high until stiff peaks form. Fold in yogurt. Fold in cherry mixture in 2 additions. Pour gently into prepared pan and freeze for at least four hours, or until firm.
To Serve, let stand for 5 minutes, then run knife along edges. Use parchment to pull mousse out of the pan, then slice it into eight portions. Serve with rasperries, crushed pistachios and a drizzle of honey if desired.