Cherry Mousse

Cherry Mousse

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3 gelatin leaves
1/2 -3/4 lb cherries, stoned and chopped
1/4 cup sugar
1/4 cup fromage blanc or Greek yogurt
7 ounces heavy cream


Put the gelatin leaves in cold water to soften.  Heat 1/4 of the cherries in a sauce pan with the sugar until the sugar is dissolved.  Stir the softened and drained gelatin leaves into the hot cherry mixture until dissolved, then stir in the rest of the cherries.  Stir in the fromage blanc and set aside.

Whip the cream until it forms stiff peaks, then fold into the cooled cherry mixture.    Spoon into serving glasses, refrigerate for 3 hours, then serve.