Cherry-Yuzu Mousse

Preparation info
    • Difficulty


Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

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Ingredients Grams
Morello Cherry Puree 300


  1. In a medium-sized saucepan, boil the puree and yuzu juice. Whisk in the bloomed gelatin until it dissolves. Pour into a medium-sized bowl.
  2. Place the bowl over an ice bath to reduce the temperature of the mixture while constantly stirring.
  3. When cool, fold in the whipped cream in 3 increments until you have achieved a uniform mousse. Re