• sweeterbytheseason

Cherry Mousse Dessert

Summer has arrived! There is something so lovely about the cherry. It's so different from all the other british fruit and the colour and flavour is so beautiful! I've paired this light cherry and creme fraiche mousse with a take on a french biscuit called 'sable breton'. I've used ground almonds instead of flour to get that nutty flavour which goes so perfectly with cherry! This dessert is a showstopper and would be perfect for a special occasion!



3 sheets of gold gelatine

60g sugar

1 vanilla pod

1/2 lemon, juiced

120g creme fraiche

80g cherry puree

120ml whipping cream


30g egg yolk

65g sugar

75g butter

1.5g salt

100g ground almonds

7.5g baking powder

To decorate:


Edible Flowers

You will need a 16cm mousse ring and 20cm round cutter/template (could use the base of a cake tin)

1. Firstly, soak the gelatine leaves in ice cold water.

2. Put together the sugar, lemon juice and vanilla in a pan and bring to the boil. Leave to cool until warm to touch. Then add in the soaked gelatine. Set aside.

3. Mix together the creme fraiche and the cherry puree.

4. Place the whipping cream into a bowl and whip until soft peaks.

5. When the sugar gelatine mixture is cool. Add the cherry mixture and mix until combined.

6. Fold into the whipped cream in about 3 inclusions. Making sure it is well combined and mixed thoroughly.

7. Using the 16cm mousse ring, place onto a tray lined with baking paper. Pour the mousse into the ring making sure the mousse is flat and place in the freezer for at least 3 hours or until frozen.

Whilst waiting for the mousse to set, we can make the biscuit base!

1. In a free standing mixer, whisk together the egg yolk and sugar until light and fluffy.

2. Gradually add the softened butter into the egg mixture until incorporated.

3. Sift together the almond and baking powder. In two inclusions, add the almond powder into the butter mix. Mix until a dough is formed.

4. Place the dough onto baking paper, place another piece of baking paper on top. Using a rolling pin, roll the dough between the paper until about 5mm thick. Then place into the fridge until cold. Now preheat the oven to 160 degrees celsius.

5. Once the dough is cold, place into the oven on a baking tray and bake until golden brown which should take around 8 mins.

6. Remove from the oven and using the 20cm template, immediately cut out the circular base. Leave to cool.


1. Place the biscuit base onto the plate you would like to display the dessert

2. Place the ring with the mousse onto the biscuit. Use a blow torch going round the ring to remove the mousse from the ring. If you don't have a blow torch, use a hot cloth or water to remove.

3. Leave to defrost.

4. Decorate the dessert with cherries, edible flowers and petals.


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