Stewed cherry with chocolate mousse

June 27th, 2014 § 0

It is cherry season in Aegean region.

June is the peak season for harvesting cherries and the markets are full of beautiful plump cherries.

This is a simple cherry compote with chocolate mousse to enjoy!

  • 700 gr cherries
  • 90 gr sugar
  • 1/2 cup Sherry (preferebly Kirsch)
  • 200 gr good quality dark chocolate (70% cacao)
  • 2 eggs
  • 1 t ground black peppercorns

Wash the cherries. Stone them with a cherry pitter. While stoning, keep the juice into a pan.

Put the cherry and its juice into a wide pan.

Add sugar and black peppercorns. Bring to a boil, let stand for 10 minutes. Add Sherry (kirschwasser) and boil for another 5 minutes.

Take out the peppercorns and let it cool.

Melt the bittersweet chocolate with bain-marie method, or simply put water in a thick bottom pan. Inside this pan place another pan with the couverture chocolate.

Beat egg whites in a small deep bowl and make stiff.

Beat egg yolks with chocolate well.

Fold the egg whites to the chocolate batter.

Use a spatula and mix them well. Refrigerate for 4 hours.

In a serving glass share the stewed cherries.

On top, place the chocolate mousse and serve immediately.

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