Cherry Cream (Crema di Ciliegie)
Instructions
Put the cream in the coldest part of the refrigerator and the egg whites at room temperature.
Wash the fruit and remove the stones cut cherries in half, raccoglietele in a bowl and cover with sugar.
Add the lemon juice and let stand 30 minutes out of the refrigerator.
Place the cherries in a pan on the stove and Cook 10 minutes, stirring (must absorb all their juice).
Let them cool and pass through a food mill.
Whip the cream with mixer 5 minutes and keep aside 2 tablespoons.
Whip the egg whites 5 minutes with Blender.
Add the cream to cherry puree, stirring gently.
Add the egg whites a tablespoon at a time, mixing them with a fork.
Divide the mousse into 4 bowls and leave them in the fridge for 2 hours.
Garnish with whipped cream and 2 biscuits.
Ingredients and dosing for 4 persons
- 500 g of cherries
- 2 egg whites
- 100 g of sugar
- 2 tablespoons of lemon juice
- For garnishing:
- 10 cl of cream
- 8 language of cat biscuits