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White Mousse with Sour Cherries in a Glass

  • Preparation time:

    40 minut

  • Complexity:

  • Number of integredients:

    6

The glasses contain a delicate white chocolate mousse that is contrasted by the sour cherry filling. I used canned sour cherries; in the summer, I’d replace them with freshly picked cherries or sour cherries. The main ingredient is BAM white chocolate, which is versatile and perfectly sweetened. Compared to other chocolates, I believe its delicate taste stands out the most. It comes in drop shape, which makes it easier to melt and measure.

Instead of white mousse with cherries in a glass, you can also prepare Kinder bueno in a glass.

Makes: 5 glasses (200 ml each).

  • Ingredients for sour cherry filling

    • 350 ml sour cherry juice from the compote
    • 150 g sour cherries from the compote
    • 1 packet vanilla sugar (or sweetened to taste)
    • 15 g starch

  • Ingredients for white chocolate mousse

    • 170 g BAM white chocolate drops
    • 500 ml whipping cream
Selected recipes from the e-book:

Urška Jerman

E-books: Sweet treats

19,90 EUR

9,95 EUR

  • Preparation

    • First prepare the sour cherry filling: Stir 50 ml of juice and starch until smooth; boil the remaining juice with sour cherries and vanilla sugar. Add the starch mixture to the boiling juice while stirring constantly and cook for about 2 minutes, or until it thickens. Then set aside and cool completely, stirring frequently.
    • Melt white chocolate with 50 ml whipping cream in a double boiler. The water at the bottom should not boil, and the pot containing the chocolate should not touch the water. Meanwhile, whip 450 ml whipping cream until medium soft peaks form and refrigerate. When the chocolate has cooled to at least lukewarm, fold in whipped cream with a spatula in two stages.
    • Fill the decorating bag (piping bag) with the filling. Arrange 2 teaspoons of sour cherry filling in the glasses, then pipe on the filling and repeat the process.
    • Top with a tablespoon of sour cherry filling.
    • Chill the desserts for at least 4 hours, then decorate as desired.

About the author

Urška Jerman

Urška Jerman, who creates under the name Cake O'Clock, has been accompanied and inspired by desserts since she was a child. I was inspired to make them by my mother – I would always observe with fascination while she was preparing food, thrilled whenever I got to participate in the process. My father would show his support by enthusiastically tasting what I made and buying children’s cookbooks that he has kept with great care to this day. These books led me to making a mess in the kitchen on my own, an endeavor that has, over the years, become my career that I love and enjoy.

"Hoping that you and your loved ones will enjoy the recipes, I wish you a successful and fun baking!"

Urška Jerman, pâtissier

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