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Merlot Cherries With Sour Cream Mousse

Deel op Facebook Print Recipe

Ingredients

Ingredients for 4–6 Servings

  • 35 oz 1 kg Sweet cherries
  • 2 cups 500 ml Merlot (can be replaced with another strong, aromatic red wine)
  • 1¼ cup 150 g Cherry marmalade
  • ¼ cup 80 g Honey
  • Juice of 2 oranges
  • 4 tsp 2 cl Kirsch
  • For the Sour Cream Mousse
  • 1¼ cup 300 ml Sour cream
  • Zest of 1 orange
  • 4 Sheets gelatin
  • ⅔ cup 80 g Confectioner’s sugar
  • 4 tsp 2 cl Kirsch
  • ¾ cup 200 ml Whipped cream

Instructions

  • Halve and pit the cherries.
  • Boil the merlot with the honey and reduce to half.
  • Boil the cherries for 3 minutes.
  • Add the cherry marmalade and orange juice and let come to a boil again.
  • Season with kirsch and chill.
  • For the mousse, mix sour cream with orange zest and confectioner’s sugar.
  • Add water to the gelatin, remove excess water, dissolve in warmed kirsch, and mix into the sour cream.
  • Fold in the whipped cream and chill the mousse.
  • Serve the merlot cherries in deep dishes with scoops of mousse on top.
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Course; Dessert / Fruit