Never would I have imagined that such an elegant and classy dessert could be done simply right in the home kitchen. I have loved berry mousse cakes since I can remember, and recall buying it with my family in the daytime and saving it for suhoor. I real childhood midnight treat.
So I came across the recipe for raspberry mousse cake here, and since I had a blessed amount of cherries on hand, I decided to make the switch. The result was wonderful, and I can only imagine what other fruits can be substituted. I still want to try out the original raspberry version, though.
Adapted from Everyday Food.
petit beurre or graham crackers
3 Tbsp fresh lemon juice
2 1/4 tsp powdered gelatin
2 cups fresh raspberries
1/2 cup plus 2 Tbsp sugar
2 cups cold heavy cream
Line a 9-inch square pan with foil or parchment paper, leaving a 2-inch overhang on all sides.
Arrange graham crackers or petit beurre in an even layer in pan, breaking them to fit as necessary.
Place lemon juice in a small bowl and sprinkle with gelatin. Let sit until gelatin softens.
In a blender, puree 2 cups pitted cherries until smooth, scraping down bowl as needed.
Pour through a fine-mesh sieve into a measuring cup, pressing on solids (you should have about 1 cup of puree); discard solids.
In a small saucepan, combine cherry puree and 1/2 cup sugar over medium.
Cook until bubbles form at edge.
Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves, about 1 minute.
Transfer mixture to a small bowl and let cool to room temperature, 20 minutes.
In a large bowl, using an electric mixer, beat cream and 2 tablespoons sugar on medium-high until firm peaks form, about 4 minutes.
With a rubber spatula, gently fold in cherry puree mixture until combined.
Pour over petit beurre or graham crackers.
Smooth top and refrigerate until set, about 2 hours (or up to overnight).
Using the parchment or foil, gently lift cake out of pan and place on a serving plate.
Peel away parchment or foil from sides of cake; trim excess paper with scissors or a sharp knife.
Cut into 12 pieces to serve.