Cherry Mousse is a cherry flavored cloud-like yogurt mousse and the perfect dessert for hot summer days when it’s too hot to turn on the oven.
How is your summer bucket list coming along? Still, so many things to cross off before pumpkin spice lattes are back in town? My list is pretty short and the main reason is that my body is unable to deal with the heat of the summer, just can’t bear this crazy humidity. I need to scale down everything outdoorsy and without close proximity to a fan. Also, I only put things on my list that are close to my heart so I had spending more time with my friends and making new ones, checking out new to me restaurants and trying new stuff. Obviously, this is an ongoing list, rather mid year’s resolutions, and so far it’s going great. Of cause meeting my friends more often is tricky because it’s vacation time but I met new friends that are fairly new in Atlanta and I enjoyed learning their stories and let’s don’t forget “there are no strangers here, just friends you haven’t met” (Ronald Dahl).
Food-wise – it’s been an awesome summer so far. I found myself on a food rut lately mainly because why mess with something that’s working great and puts delicious food on my plate?! Atlanta has a great restaurant scene and it feels like a sin to stick with the places that are convenient just because Atlanta has also a crazy traffic situation. But I needed to change things up and be more adventurous again so I made it my challenge to pick a restaurant that I never stepped a foot into ever before on weekends. I ate at places with everything from basic paper plates to fancy white tablecloths and it’s been so much fun and very exciting.
This cherry mousse is inspired by a dessert I enjoyed on one of my food expeditions however instead of making the white chocolate-cream pudding (was too heavy for mid of summer for me) I decided to go for a light yogurt mousse. Also, it was made with roasted strawberries but I try to avoid to turn on the oven right now and cherries are in peak season and a great substitute. Enjoy!
I cooked the cherries with some sugar and lemon juice to release their juice and with the added gelatine they take care of flavoring and keeping the mousse fluffy for days. The cherries stay firm during the short cooking time, which is a nice addition to the otherwise very airy mousse.
- ½ pound cherries, halved and pitted
- 150 g / ¾ cup sugar - divided
- 2½ teaspoons (7g) unflavoured gelatine
- 60 ml / ¼ cup fresh lime juice
- 235 ml / 1 cup heavy whipping cream
- 460 g / 2 cups plain Greek yogurt (fat-free or whole)
- fresh cherries, crushed pink pepper corns, or fresh mint for garnish
- Place your bowl and beaters into the refrigerator for at least 15 minutes.
- In a saucepan over medium heat stir cherries and 100 g / ½ cup sugar. This will be a bit dry at first but soon the cherries will release their juice (looks like a bubbly cherry soup). Reduce heat to a simmer and cook for 2-3 minutes.
- In a small bowl, sprinkle gelatin over the lime juice. Let stand for 1 minute. Stir into the cherries over low heat until gelatin is completely dissolved. Remove from heat, add amaretto liqueur if using, stir and let cool while you make the yogurt mousse.
- Remove the bowl and beaters from the refrigerator and add the remaining 50 g / ¼ cup sugar and whipping cream. Whisk until the cream reaches stiff peaks. Add about ⅓ of the yogurt at a time and incorporate into the whipped cream with a scooping-and-folding motion.
- You can fold all of the cooled cherries with the juice into the yogurt mouse or place just the cherries (try to leave most of the juice in the saucepan) on the bottom of the glasses, and fold the juice into the yogurt mousse and top the cherries with it.
- Chill for at least two hours and serve garnished with fresh cherries etc.
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