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Black Cherry Mousse

Black Cherry Mousse

Black Cherry Mousse is a refreshing and decadent treat. Black Cherry Mousse pictured with Raspberry Shortbread Cookies and Lemon-Blueberry Cakes

Black Cherry Mousse
Serves: 8
  • 1⅓ cups heavy whipping cream, divided
  • ⅓ cup plus 1 tablespoon whole milk
  • 3 tablespoons granulated sugar
  • 5 large egg yolks
  • 2 tablespoons cornstarch
  • 1 cup white chocolate morsels
  • ⅓ cup plus 1 tablespoon cherry purée
  • 1 tablespoon grenadine
  • Red food coloring
  • Cherry Marmalade (recipe follows)
  • Garnish: pink sugar pearls
  1. In a medium saucepan, bring ⅔ cup cream and milk to a simmer.
  2. In a medium bowl, whisk together sugar, egg yolks, and cornstarch. Gradually whisk in 3 tablespoon hot cream mixture. Gradually add remaining hot cream mixture, whisking constantly. Pour mixture into saucepan, and whisk vigorously until mixture thickens, approximately 1 minute. Strain egg mixture.
  3. Place white chocolate and egg mixture in the work bowl of a food processor. Pulse together until smooth.
  4. In another medium bowl, whisk together white chocolate mixture and cherry purée until smooth. Strain mixture into another medium bowl. Set bowl over an ice bath, and let mixture cool to room temperature, whisking constantly to prevent lumps.
  5. In the bowl of a stand mixer fitted with the whisk attachment, beat together grenadine, desired amount of food coloring, and remaining ⅔ cup cream until soft peaks form. Fold whipped cream into cooled cherry mixture until smooth.
  6. Divide Cherry Marmalade among 8 dessert glasses. Fill each glass three-fourths full with cherry mousse. Cover and refrigerate for at least 1 hour or overnight.
  7. Just before serving, garnish with pink sugar pearls, if desired.

Cherry Marmalade
Serves: 1 cup
  • ½ cup fresh cherries, pitted
  • ¾ cup frozen cherries, pitted
  • ¼ cup granulated sugar
  • 1 tablespoon light corn syrup
  • ⅛ cup lemon juice
  1. Place fresh cherries in the work bowl of a food processor, and blend until a purée forms.
  2. In a medium saucepan, combine cherry purée, frozen cherries, sugar, and corn syrup. Cook over medium heat, stirring frequently, until a candy thermometer registers 220°. Remove from heat. Add lemon juice, stirring well. Transfer marmalade to a heatproof bowl, and let cool completely. Cover and refrigerate for at least 1 hour or overnight.


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