Cherry Mousse
Makes about 2½ cups
  • 1⅓ cups (320 grams) heavy whipping cream, divided
  • ⅓ cup (80 grams) plus 3 tablespoons (45 grams) cold whole milk, divided
  • 5 large egg yolks (93 grams)
  • 3 tablespoons (36 grams) granulated sugar
  • 2 tablespoons (16 grams) cornstarch
  • 2 teaspoons (8 grams) unflavored gelatin
  • ⅓ cup plus 1 tablespoon (95 grams) Cherry Purée (see notes)
  • 6 ounces (175 grams) white chocolate morsels
  • 2 tablespoons (30 grams) kirschwasser cherry liqueur
  1. In a medium saucepan, bring ⅔ cup (160 grams) cream and ⅓ cup (80 grams) milk to a boil over medium heat.
  2. In a medium bowl, whisk together egg yolks, sugar, cornstarch, gelatin, and remaining 3 tablespoons (45 grams) cold milk. Whisking constantly, slowly pour hot cream mixture into yolk mixture. Return cream mixture to saucepan, and cook, whisking constantly, until mixture has thickened, about 1 minute.
  3. In another medium bowl, combine Cherry Purée, chocolate morsels, and cherry liqueur. Strain cream mixture over cherry mixture, and whisk until smooth. Place bowl in a larger bowl filled with ice. Let cool to room temperature over ice bath, whisking constantly to ensure even cooling and to prevent mousse from creating lumps. (If mousse cools any further than room temperature, it will become too thick.)
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat remaining ⅔ cup (160 grams) cream at high speed until soft peaks form. Fold whipped cream into mousse until smooth.
To make Cherry Purée, place 1 pound (452 grams) fresh pitted cherries in the work bowl of a food processor. Purée until smooth. Strain mixture, discarding solids. This will yield about 1 cup cherry purée.
Recipe by Bake from Scratch at