Fresh Cherrie Mousse

Name: Fresh Cherrie Mousse
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup fresh cold cherrie juice, see attached recipe in direction step #2; 1/2 cup boiling water; 1 small box black cherry jello; 1 3/4 cup cold heavy whipping cream; 1/2 cup confectioner's sugar; 1/2 tsp vanilla extract; 1/2 tsp pure cherry extract; whipped cream; 1/4 cup shaved dark chocolate; 6 fresh cherries

fenway @Fenway

This is a delicious fresh tasting light and creamy cherrie mousse. The mousse itself is very quick and easy . The cherrie juice is also easy but takes a little extra time. I make cherry juice every year with the fresh cherries and freeze it to have on hand. If you can find unsweetened cherrie juice you can substitute that.

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Ingredients

20 mins

6 servings

1 cupfresh cold cherrie juice, see attached recipe in direction step #2
1/2 cupboiling water
1small box black cherry jello
1 3/4 cupcold heavy whipping cream
1/2 cupconfectioner's sugar
1/2 tspvanilla extract
1/2 tsppure cherry extract
GARNISH
whipped cream
1/4 cupshaved dark chocolate
6fresh cherries

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Steps

20 mins

1

Dissolve jello powder in boiling water, stirring to be be sure it all dissoves
2

Add chilled cherrie juice, recipe attached below and stir to combine. Chill in refigerator just until cold but not set
https://cookpad.wasmer.app/us/recipes/342477-fresh-cherrie-juice

Fresh Cherrie Juice
3

Whip cream until it thickens then add sugar and extracts, beat just until soft peaks begin to form
4

Beat cold cherrie mixture into crem until combined and fthickened, it will continue to set in refigerator
5

Spoon into serving glasses and Refigerate at least 4 to 6 hours to set uo
6

Garnish with whipped cream, chocolate shavings and a cherry

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fenway @Fenway

on August 21, 2015 17:06

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.