Name: Cherry mascarpone mousse
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Bistro
Ingredients: 450 g black cherries; 140 g castor sugar; 2 egg whites; 250 ml mascarpone cheese; 125 ml double thick cream; 100 g Goldcrest Black Pitted Cherries with juice; icing sugar to dust

Recipe Disclaimer

Tap for method

Ingredients (7)

450 g	black cherries
140 g	castor sugar
2	egg whites
250 ml	mascarpone cheese

TO DECORATE

125 ml	double thick cream
100 g	Goldcrest Black Pitted Cherries with juice
	icing sugar — to dust

Tap for ingredients

Method:

Place the black cherries in a pan with 15 ml of the castor sugar and gently heat until the juices start to run.
Simmer for five minutes until the berries have softened.

Press through a sieve into a bowl and leave to cool.

Place the egg whites in a clean bowl with the remaining castor sugar and set over a pan of simmering water.
Whisk until soft peaks form and the meringue is soft and marshmallow-like. This will take at least three minutes.

Remove the mixture from the heat and whisk for two minutes.

In a bowl, stir the mascarpone cheese with a wooden spoon to soften, then beat in the purée. Fold in half the meringue, cutting through the mixture, then fold in the rest.

Turn into the serving and chill for one hour.

Just before serving, whip the cream until it just holds its shape, then spoon it over the mousse. Scatter the cherries, complete with leaves, on top and dust with icing sugar.