funny menu for you
Cherry mousse
serves 8
ingredients
1 egg
2 tablespoons powdered
gelatine
1 tablespoon cornflour
150ml/5fl oz cranberry juice
225ml/8fl oz boiling water
450g/1lb fresh cherries, pitted
225ml/8fl oz low-fat
Greek-style yogurt
150g/5oz granulated sugar
• Combine the egg, gelatine,
cornflour, cranberry juice and
1 tablespoon cold water. Stir well
to blend. Add the boiling water,
and mix together thoroughly.
• Purée the cherries in a blender or
food processor, add the gelatine
mixture, yogurt and sugar, and
blend until smooth.
• Chill for 4–6 hours to set. Blend
again just before serving.
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