Cherry mousse

A light and fresh sweet dessert.

Serves 4-6


400 grams pitted cherries
80 grams sugar
5 leaves of gelatine, soaked in cold water
½ teaspoon mixed spice
3 egg yolks
100ml cherry juice
50grams palm sugar
500ml whipped cream

  • Step 1

    In a frypan on low heat, heat the caster sugar until it caramelizes, then add the mixed spice and the cherries, turn down and poach for approximately 5-8 minutes, or until they just soften. Soak the leaves of gelatine until they are soft and pliable, then add to the cherry mix and stir until well dissolved. Set aside to cool.

  • Step 2

    In a stainless steel bowl, whisk the egg yolks, palm sugar and cherry juice vigorously over low-medium heat until it thickens and can hold a figure of 8.

  • Step 3

    In another bowl, whisk the cream until it has reached medium peaks.

  • Step 4

    Fold the egg yolk mix through the cherry mix, 1/3rd at a time, until well combined, then gently fold in the cream, cover and refrigerate overnight for best results.