Cherry mousse

Ingredients

8

Steps

3

Serves

8

Cook Time

365-370 Min

Ingredients

  • 1 egg
  • 2 tablespoons powdered gelatine
  • 1 tablespoon cornflour
  • 150ml/5fl oz cranberry juice
  • 225ml/8fl oz boiling water
  • 450g/1lb fresh cherries, pitted
  • 225ml/8fl oz low-fat Greek-style yogurt
  • 150g/5oz granulated sugar
  • Combine the egg, gelatine, cornflour, cranberry juice and 1 tablespoon cold water. Stir well to blend. Add the boiling water, and mix together thoroughly.
  • Purée the cherries in a blender or food processor, add the gelatine mixture, yogurt and sugar, and blend until smooth.
  • Chill for 4–6 hours to set. Blend again just before serving.
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