This is a different kind of mousse that I hope that you will enjoy.
Place the whites in the refrigerator and the yolks in a large stainless
steel bowl and set aside.
In a heavy saucepan, combine the sugar and water. Mix until dissolved and
place on high heat. Boil for 2 to 3 minutes. When clear and the sugar is
completely dissolved, remove from the heat and quickly whisk into the egg
yolks. With a had mixer, beat this mixture on high speed for 5 to 8
minutes or until stiff and shiny. Set aside.
whip the cream until stiff peaks form and set aside. Whip the egg whites
to form stiff peaks and set aside.
Add the pureed cherries to the egg yolk mixture and blend well. Fold in the
whipped cream and then the egg whites. Pour into individual serving dishes
or a large bowl and quickly refrigerate for at least 2 hours, longer if
possible. Serve with whipped cream or nuts as a garnish.
From The National Red Cherry Institute
Posted to MM-Recipes Digest V3 #334
From: BobbieB1@aol.com
Date: Fri, 6 Dec 1996 00:04:22 -0500
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