Cherry mousse

Cherry mousse


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.



serves 8