For this quick,
delicious dessert, puréed cherries are folded into whipped cream and served in Champagne
flutes or small parfait glasses. Assemble these at the last minute so the cherries
don’t darken. The mousse is also great layered with poached cherries. ¤
Serves 6. Yields
1 lb. fresh
sweet cherries, rinsed
3 Tbs. confectioners’
2 cups heavy
or whipping cream, preferably not ultra-pasteurized
Set aside 6
whole cherries (with stems if they’re still attached) and pit the rest.
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 form.
Fold in the
cherry purée and distribute the mousse among the glasses.
Top with the
reserved cherries and serve.
(per serving): Calories (kcal): 340, Fat (kcal): 30, Fat Calories (g): 270, Saturated
Fat (g): 18, Protein (g): 3, Monounsaturated Fat (g): 9, Carbohydrates (mg): 18,
Polyunsaturated Fat (mg): 1, Sodium (g): 30, Cholesterol (g): 110, Fiber (g): 2.