6 large eggs, separated
1/2 cup sugar
1/4 cup plus 2 tbls water
3 1/2 pt heavy (whipping) cream
3 1/2 cup tart or sweet cherries, pureed
Directions
This is a different kind of mousse that I hope that you will enjoy.
Place the whites in the refrigerator and the yolks in a large
stainless steel bowl and set aside.
In a heavy saucepan, combine the sugar and water. Mix until
dissolved and place on high heat. Boil for 2 to 3 minutes. When
clear and the sugar is completely dissolved, remove from the heat and
quickly whisk into the egg yolks. With a had mixer, beat this
mixture on high speed for for 5 to 8 minutes or until stiff and
shiny. Set aside.
whyip the cream until stiff peaks form and set aside. Whip the egg
whies to form stiff peaks and set aside.
Add the pureed cherries to the egg yolk mixture and blend well. Fold
in the whipped crea and then the egg whites. Pour into individual
serving dishes or a large bowl and quikcly refrigerate for at least 2
hours, longer if possible. Serve with whipped cream or nuts as a
garnish.
From The National Red Cherry Institute
Servings: 6 servings
Cherry Mousse Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into ancient history, at least as far back into recorded history as the ancient Egyptians, and maybe even further. However, sadly, these early recipes were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to food historians is a collection of clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. As we move into The time of the romans 25BC a roman called Apicius created some documents detailing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into appetizers, main meal and desserts, something that is very familiar to us today. This early Roman chef informs us how the ancient Romans used a wide range of spices and herbs, including some familiar names for example basil, mint and asafoetida. Moving on, we find a couple of cookery books which were published in the fourteenth century - a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian curry that appears on menues today, but rather recipes for the types of meals eaten by the rich and wealthy people of that period. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy lands, including coriander, parsley, and basil. The introduction of these new foods and spices created an eruption in recipe books, some of which still exist in private libraries. During the next few hundred years, the powerful and rich competed to lay on the most extravagent meals, and consequentially the best cooks and their recipes could command a high salary. Notwithstanding that, it was during the 19th century that cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, testing, and writing down recipes of the day. By the time we get to the twentieth century, cookbooks were highly popular mostly as a result of better eduction, more leisure time and having more money to spend. |
We hope you enjoy this Cherry Mousse recipe.
