Cherry Mousse

It's cherry season in California. Bings, Royals, Reiner, Royal Ann, Brook, and Tulare are just a few varieties that are popular. Bings are my favorite variety because they are extra sweet and have a dark red color. They are typical picked towards the end of the season.

A mousse is a perfect summer dessert for cherries. It is easy to whip up, not too sweet, and doesn't require an oven.  This recipe can be adapted to other fruits such as strawberries or raspberries. I recommend straining the fruit to remove large flesh bits and seeds (if using strawberries or raspberries) for a smoother more desirable texture.


Cherry Mousse

2 cups fresh California cherries, stems and pits removed

1 tablespoon (1 pack) unflavored gelatin

1/3 cup cold water

3/4 cup granulated sugar

1 tablespoon lemon juice

  2 cups heavy whipping cream

  1. Puree the cherries in a blender or food processor. Strain the cherries through a sieve and discard the flesh. Add the sugar and lemon juice to the cherry liquid.
  2. Sprinkle gelatin over the cold water to let it bloom for five minutes. Place in a double boiler over boiling water. Melt the gelatin. Take the gelatin out of the heat once melted. It will lose its binding properties if left in the high heat.
  3. Stir the gelatin into the cherry puree and let cool until mixture thickens slightly.
  4. Whip the heavy cream until medium-stiff peaks form.
  5. Gently fold the whipped cream into the puree with a rubber spatula until well incorporated.
  6. Spoon into a serving dish and refrigerator for at least 2 hours, or until set.