Merlot Cherries With Sour Cream Mousse
Ingrediënten
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
Instructies
- 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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