Foods From Spain
- Cherry Berry Breakfast
- Apple & Picota Cherry Tarts
- Chocolate and Picota Cherry Terrine
- Pan Roasted Duck with Picota Cherry Sauce
- Picota Cherry Cordial
- Sweet and Sour Chicken
- Cherry Mousse
- Picota Cherries and Ice-cream
- Stone Fruit Summer Pudding
- Cherry Bellini
- Picota Cherry & Chocolate Chip Flapjacks
Cherry Mousse
Ingredients (Serves 4):
1kg Picota cherries
15g gelatine
200g icing sugar
4 egg whites
4 dessertspoons cream
1 lemon
mint leaves
Preparation:
. Wash and dry the cherries and remove the stones. Keep a couple to the side for decoration, chop the rest in a blender. Soak the gelatine in 4 tablespoons of cold water.
. Whisk the egg whites and gradually add 100g of icing sugar. Whip the cream (make sure it's very cold) until stiff and add the remaining icing sugar. Dissolve the soaked gelatine in 4 tablespoons of boiling water.
. Carefully mix the cream, egg whites and cherry puree, add the gelatine, place the mixture in moulds and place in the freezer compartment for 12 hours.
. 15 minutes before serving remove from moulds and decorate with cherries and mint leaves.
