Cherry Mousse

Cherry Mousse
Photo by Scott Phillips


  • 2 cups heavy or whipping cream, preferably not ultra-pasteurized
  • 1 lb. fresh sweet cherries, rinsed
  • 3 Tbs. confectioners’ sugar

Set aside 6 whole cherries (with stems if they’re still attached) and pit the rest. Combine the pitted cherries and 1 Tbs. of the confectioners’ sugar in a food processor and purée; they will be slightly chunky. Whip the cream with the remaining 2 Tbs. confectioners’ sugar until medium peaks for...

View full recipe at Fine Cooking


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