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.
