Recipe: Cherry Souffle Mousse

CHERRY SOUFFLE MOUSSE

When asked to cook up a dish that best represents Barry... we decided that it had to be sweet, pink and fluffy. Oh, and had to look intriguing and amazing... perfect for food photography. Do you think we succeeded?

Ingredients

  • 3 gelatine leaves
  • 200 ml cherry juice
  • 2 shots cherry brandy
  • 3 eggs
  • 40 g caster sugar
  • 1 heaped tbsp caster sugar
  • 4 tbsp cherry jam
  • 150 ml double cream
  • 4 shots cherry brandy (to serve)
  • 1 handful fresh cherries to garnish
  • 4 sprigs mint
cut the baking paper

Step 1

Cut The Baking Paper

Cut strips of baking paper that are long enough to wrap around the circumference of your serving ramekins but that are twice as tall. Wrap one of these tightly around the outside of each ramekin and tape or staple to hold it in place.

Soak the gelatine

Step 2

Soak The Gelatine

Soak the gelatine leaves in cold water.

Reduce the juice and brandy

Step 3

Reduce The Juice And Brandy

Pour the cherry juice and brandy into a saucepan and bring to the boil to reduce by half.

Separate the eggs

Step 4

Separate The Eggs

Separate the egg yolks from the whites and place both into different mixing bowls. Whisk the egg yolks and 1 tbsp of sugar with an electric whisk for about 5 minutes until it is thick and pale and it leaves a trail in the mixture when the whisk is moved around.

Add the cherry mixture

Step 6

Add The Cherry Mixture

Pour the hot reduced cherry mixture into the egg yolks as you whisk, then return to the pan and heat gently as you stir until it thickens and has the consistency of thin custard.

dissolve the gelatine

Step 7

Dissolve The Gelatine

Squeeze out any excess water from the soaked gelatine leaves and dissolve in the hot cherry custard before pouring into a bowl to cool.

whisk the egg whites

Step 8

Whisk The Egg Whites

Whisk the egg whites to stiff peaks then whisk in the 40g of caster sugar until glossy and stiff.

fold together

Step 9

Fold Together

Whip the double cream to soft peaks. fold the cherry jam, whipped cream and egg whites into the cooled cherry custard then pour the entire mixture into the lined ramekins so that it fills just above the top of the ramekin.

Set

Step 10

Set

Push an empty shot glass into the centre of each mousse so that the level rises around the shot glass. Put them into the fridge to set for at least 4 hours.

Decorate and serve

Step 11

Decorate And Serve

Peel away the baking paper and decorate what looks like a soufflé with fresh cherries beside the shot glass. Fill the shot glass with cherry brandy and serve immediately. Serves 4

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