Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lg Eggs, Separated 3 1/2 pt Heavy (Whipping) Cream
1/2 c Sugar 3 1/2 c Tart Or Sweet Cherries,
1/4 c Plus 2 Tbls Water -Pureed

This is a different kind of mousse that I hope that you will enjoy.

Place the whites in the refrigerator and the yolks in a large
stainless steel bowl and set aside.

In a heavy saucepan, combine the sugar and water. Mix until
dissolved and place on high heat. Boil for 2 to 3 minutes. When
clear and the sugar is completely dissolved, remove from the heat and
quickly whisk into the egg yolks. With a had mixer, beat this
mixture on high speed for for 5 to 8 minutes or until stiff and
shiny. Set aside.

whyip the cream until stiff peaks form and set aside. Whip the egg
whies to form stiff peaks and set aside.

Add the pureed cherries to the egg yolk mixture and blend well. Fold
in the whipped crea and then the egg whites. Pour into individual
serving dishes or a large bowl and quikcly refrigerate for at least 2
hours, longer if possible. Serve with whipped cream or nuts as a
garnish.

From The National Red Cherry Institute

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