119
![cherry mousse and jelly in glass](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNDA4IiB2aWV3Qm94PSIwIDAgNTg1IDQwOCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![cherry mousse and jelly in glass](https://foodlovi.com/wp-content/uploads/2023/04/Cherry-mousse-585x408.jpg)
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
Instructions
- 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.