Cherry Mousse

A delicious dessert with seasonal fruit

Between April and August is when cherries are in their prime. We only have a few months to enjoy this delicious fruit, whose season begins in Aragon, the first Spanish product, and ends in Valle del Jerte, the latest zone in the country. The sunny days and good temperature help the cherry trees to flourish and provide the much awaited cherries.

One of the most well-known varieties of cherries are the picota cherries, which posses a Protected Designation of Origin (PDO). They are darker in color and less red than other cherries and are easily identified because they don’t have a stem.

Take advantage of cherry season and prepare this refreshing dessert. Its crunchy base, with a thin layer of milk chocolate, convert this cherry mousse into a sweet staple in your recipe repertoire.

Dive into the delicious world of pastries!

Ingredients for a 26 cm dish

For the base

• 8 sheets of phyllo dough
• 50 g butter
• 50 g milk chocolate
• Brown or raw sugar

For the mousse

• 500 ml cherry pulp
• 100 g sugar
• 6 sheets of gelatin (12 g)
• 500 ml heavy cream

To decorate

• Cherry jam
• Berries of choice
• Mint leaves

Step-by-step preparation

For the base

1. Cover the interior of the dish with parchment paper. Melt the butter in the microwave until it is completely liquid.
2. Stretch a sheet of phyllo dough and, with the help of a brush, paint it with the butter. Sprinkle with brown sugar and fold in half.
3. Place a sheet of phyllo dough so that it covers the base and the sides of the dish. Let it fall over the edges.
4. Repeat with all of the sheets of phyllo dough until the mold is entirely covered.
5. Bake at 180 degrees for 20 minutes or until the dough is golden brown. Remove and let cool.
6. Melt the chocolate and, with much care, spread it along the base of the dish. If the dough breaks a little don’t worry. The base won’t get too damp.

Fort the cherry mousse

1. Hydrate the gelatin sheets in cold water.
2. Whip the cream and sugar until it begins to stiffen. It should be a little bit softer than the cream we use for strawberries and cream, for example.
3. Set aside a small part of the cherry pulp and mix it with the drained gelatin sheets.
4. Mix the cream and the rest of the cherry pulp using circular, folding movements so the cream doesn’t lose its shape and to get rid of the air bubbles that it has acquired while whipping.
5. Heat the cherry pulp and gelatin mix.
6. Add the warm gelatin to the cream and cherry pulp and stir vigorously.
7. Spread the mousse over the base of the phyllo dough and let chill.
8. Once cold, remove from the dish and top with a fine layer of cherry jam, berries, and mint leaves.

‘Harmonies in Flavors and Fragrances’ by Juan Muñoz Ramos.

There are certain occasions and moments in which a dessert or a sweet recipe doesn’t have to end the meal but can rather be a late afternoon snack, those that they call “between hours”. A dessert without alcohol is an option for when children return from school, before they expend all of their energy on fun and necessary games.

There are also people who choose to consume just one dish, preferring that it is sweet. Well there we have it, a solution for either case.

When talking about adults, nothing better than this sweet and fruity dish accompanied by a water that fully respects its flavors, that doesn’t interfere with anything but that provides smoothness and finesse and even elegance. It’s  Acqua Panna.

At its side, a fruity, cherry wine. We are talking about Frederisksdal Rancio, a very different wine that will delight the dessert afficionados and those who appreciate different wines. How nice our culinary trio has turned out, a perfect union of the fragrant fruits of spring.

For the little (and not so little) ones we have also found a solution, so that they can also enjoy the aromas and flavors that desserts can provide. For them, we accompany this dish with S.Pellegrino Essenza Lemon, a natural enjoyment and flavor with a perfect combination.

As you can observe, to enjoy a culinary experience from a young age, all you need is to search for good products that are appropriate for each age.

Tips

• You can substitute the cherry pulp for the pulp of another fruit (strawberry, raspberry, peach, blueberry).
• If you can’t find cherry pulp, you can make it at home by blending pitted cherries with a splash of water and a few tablespoons of sugar.
• If desired, you can opt for a puff pastry base or one made from digestive cookies.

Make it a perfect meal with our  Tuna Empanadas… find the step-by-step recipe here!

End this amazing meal with a Black Forest Cake, click here to see the complete recipe.