MOUSSE - FROZEN CHERRY

By akselden

Ingredients

• 2 1/2 C. pitted fresh cherries (about 1 lb.)
• 3/4 C. superfine sugar
• 2 tsp. vanilla
• 1/2 tsp. almond extract
• 1 envelope gelatin
• 1/4 C. boiling water
• 1 1/2 C. whipping cream
• 1 C. thick Greek-style plain yogurt (not low-fat)
• Fresh raspberries
• Crushed pistachios
• Liquid honey

Details

Servings 8

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 C. of this mixture in a small bowl and sprinkle with gelatin. Let stand 1 minute, then add 1/4 C. boiling water and stir until gelatin dissolves. Stir this mixture back into cherry mixture.

3. With an electric mixture, 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 4 hours, or until firm.

4. 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 raspberries, crushed pistachios, and a drizzle of honey, if desired.