Cherry choco­late mousse

Central Otago Mirror - - FRONT PAGE -

Serves: In­gre­di­ents:

6 (recipe can be dou­bled to serve 12) 24 fresh cher­ries, pit­ted 1/4 cup brandy or kirsch, plus 2 ta­ble­spoons ex­tra 25g but­ter, chopped 200g 70 per cent dark choco­late, chopped into small­ish chunks 3 eggs sep­a­rated 1/4 cup caster sugar 300ml cream

Method:

1. Use a cherry pit­ter or chop the cher­ries in half to get the pips out then pop the cher­ries in a plas­tic con­tainer, cover with the brandy and leave overnight in the fridge. 2. Heat the but­ter and choco­late in a heat­proof bowl on top of a saucepan of sim­mer­ing wa­ter. Do not let the base of the bowl touch the wa­ter. Whisk un­til the choco­late and but­ter are melted and smooth, then set aside to cool slightly. 3. In a sep­a­rate bowl, whisk the egg whites with half the sugar un­til soft peaks form. In another bowl, whisk the egg yolks with the re­main­ing sugar un­til pale and thick. 4. Fold the yolk mix­ture and ex­tra brandy into the melted choco­late-but­ter mix. Add 1/3 of the egg whites and whisk to loosen, then fold in the re­main­ing egg whites. This fold­ing needs to be vig­or­ous enough to get the lumps out of the egg whites but gen­tle enough not to knock out all the air. 5. Di­vide the brandy-soaked cher­ries among glasses then spoon the mousse mix­ture on top. 6. Re­frig­er­ate for 6 hours or overnight and re­move from the fridge 30 min­utes be­fore serv­ing.

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