Are you a cherries lover? Then you will fall in love with the cherry mousse of this cake. With a light texture and a super intense flavour, it is the perfect cake to accompany on these hot summer days. And you need idea for using the last cherries of the season!!
Seriously, if you like cherries I strongly recommend you try this mousse. You do not have to do it in a tart if you do not want to switch on the oven, or you can also use a traditional cookie base like you will do for cheesecake. Although the mousse simply served in a few cups will be enough to amuse you.
And right now, at the end of the season, it is when the cherries are riper and it is the perfect time to get the juice and prepare this mousse. It is when they will give you better flavour and a super intense pink colour.
I saw the recipe a long time ago in the blog unpedacitodecielo, I loved the look of the cake when using filo pastry for the base. So, I had it on my to-do list. This time I have not modified the recipe at all, I have done it as Cristina explains it in her blog and following the original recipe of Bakestreet.
And by the way I take the opportunity to tell you that these two blogs are in my top 10 of best Spanish recipe blogs. The photos and the quality of the posts of these two artists is brutal! And the photography of their blogs is amazing. I’m thinking of adding a section of blogs that I read here and of course, these two go straight to the list!
I still must figure out how to do it, because I was also thinking about doing a special post every month to talk about the blog’s discovery of the month, or the most original recipe I’ve seen on another blog, or something like that. But as you know that I do not go very much time in the end I will have to opt for what gives me less work …
Well, I’ll let you know when there’s something new around here and tell me what you think. For now, I leave you with the recipe that I hope you like it as much as I did and that you get really encourage to do it.
Cherry Mousse TartImprimir Receta
- 10 sheets of filo pastry
- 100g butter
- 100 g white chocolate
- Brown sugar to sprinkle
- CHERRY MOUSSE:
- 600 gr of boned cherries
- Juice of a lemon
- 200 g of sugar
- 5 sheets of neutral gelatine
- 3 egg whites
- 110 g of crème fraiche
- 190 gr of Philadelphia cream cheese
- A handful of cherries
- Fresh flowers
Preheat the oven to 180ºC. Melt the butter in the microwave and let it to cool for a while. Separate a sheet of filo pastry and place it on a flat surface. Paint the whole surface with melted butter, sprinkle with brown sugar and fold the sheet over itself in half. Paint the top that is visible with more butter and place the sheet in the pan with the painted butter portion facing down and letting about 1 inch of the sheet protrude out of the edge.
Repeat the process with each of the sheets of filo pastry until you have the entire pan base covered. Put a baking paper over the pastry and pour chickpeas or ceramic balls to bake. Bake for about 25 minutes, until the pastry gets golden brown.
Remove from oven and allow to cool completely. In the meantime, melt the white chocolate in the microwave or in the water bath. Paint the inner part of the cake with the white chocolate so that it creates a coating and the liquid of the mousse does not over wet the pastry. It will also give a sweeter touch to the dough, but if you want you can skip this step.
While the chocolate hardens you can prepare the mousse. For this, the first thing we will do is prepare the cherry paste. Put in a saucepan over medium heat all the cherries with 150ºC of sugar and the lemon juice. Let the mixture reduce until you have something like a jam, it will take about 25 minutes.
Put hydrate gelatine sheets in cold water. Strain the mixture to remove the cherry skins, we want only the pulp and juice to pass. Let the puree cool until touching it with a finger it feels tempered. Put the gelatine leaves in the warm puree and mix until they have melted.
Whip the egg whites into a bowl until they foam, add the remaining 50 grams of sugar and continue to cook until you get a meringue that makes hard peaks.
In another bowl mix the créme fraiche with the cream cheese and incorporate the cherry puree with the gelatine. Mix until the ingredients are well integrated. Add ¼ part meringue and integrate mixing gently in soft and enveloping movements.
Pour all the mixture into the bowl with the remaining meringue and mix again, in wrap around movements so you do not lose air, mix until you have the mousse ready.
Pour the mousse into the base once the chocolate has hardened. Refrigerate for at least 4 hours or overnight.
Decorate just before serving with fresh cherries and flowers to taste.