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September
24
2006

CREAM CHEESE CHERRY MOUSSE

[DEIDRE’S KITCHEN] 

425g CAN CHERRIES [ OR RASPBERRIES]

1 PKT CHERRY OR STRAWBERRY JELLY

250g CREAM CHEESE

1 TABLESPOON KIRSCH [ OR PORT]

¾ CUP SUGAR

1 TEASPOON VANILLA

1 TEASPOON LEMON JUICE

1 CUP EVAPORATED MILK [chilled]

DRAIN CHERRIES & ADD ENOUGH WATER TO JUICE TO MEASURE 1 CUP. HEAT TO BOILING & POUR OVER JELLY. STIR UNTIL JELLY IS DISSOLVED. BEAT CREAM CHEESE UNTIL LIGHT & FLUFFY. GRADUALLY BEAT IN THE KIRSCH, SUGAR, VANILLA & LEMON JUICE. GRADUALLY BEAT IN THE CHERRY JELLY. CHILL MIXTURE FOR 20 MINUTES. WHIP EVAPORATED MILK UNTIL STIFF & FOLD INTO CHEESE MIXTURE WITH THE PITTED CHERRIES.SPOON INTO SERVING DISH & CHILL UNTIL SET. SERVE WITH WHIPPED CREAM.

Damian Desserts , trackback 33 views

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