Brandied Cherry Mousse

Name: Brandied Cherry Mousse
Ingredients: ¼ cup (60 ml) cold water; ½ cup (120 ml) liquid from the brandied cherries; 4 ounces (115 g) drained brandied Guinettes cherries; 1 tablespoon (9 g) unflavored gelatin powder; 2 ounces (55 g) brandied cherry puree, reserved from making the ganache; 1½ cups (360 ml) heavy cream

Preparation info

4 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Do not make this filling until you are ready to pipe it into the forms.

Ingredients

½ cup (120 ml) liquid from the brandied cherries
¼ cup (60

Garnish

Method

Combine the cherry liquid and water. Sprinkle the gelatin powder over the top and set aside to soften.
Chop the brandied cherries coarsely.
Whip the cream to a soft consistency.
Heat the cherry liquid mixture to dissolve the gelatin. Stir in the reserved cherry puree. Quickly stir the mixture into one-third of the whipped cream. Still workin