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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mousse: Line an 8 1/2" X 4 1/2" loaf pan with plastic wrap, leaving a generous overhang on all sides; smooth plastic to avoid lines in finished mousse. | 2. Place 1 tablespoons water in a small bowl. Sprinkle gelatin over and let sit 5 minutes. | 3. Using electric mixer on high speed, beat egg yolks and salt in a large bowl until pale yellow and frothy, about 4 minutes. | 4. Fit a small saucepan with candy thermometer and bring corn syrup, sugar, and 1/4 cup water to a boil. Cook until thermometer registers 238 degrees. Remove from heat and add gelatin, stirring to dissolve with mixer on medium-low, drizzle syrup into egg mixture. Mix in chocolate. | 5. Using electric mixer with clean beaters, beat cream in a medium bowl to soft peaks. Mix one-third whipped cream into egg mixture. Fold in pistachios, then remaining whipped cream. Scrape mousse into prepared pan; cover tightly with plastic wrap. Freeze until solid, at least 5 hours. | 6. Sour Cherry Sauce: Combine cherries and 2 cups very hot water in a small bowl; let sit 10 minutes to soften. | 7. Meanwhile, bring cherry juice, sugar, and 1/2 cup water to a boil in a small saucepan over medium-high heat. Reduce heat. Drain cherries and add to saucepan; simmer until sugar is dissolved and mixture is slightly thickened, 8-12 minutes. Let cool. Can be made 3 days ahead. Cover and chill. Bring to room temperature before using. | 8. Topping and Assembly: Combine cream, sour cream, sugar, and salt in a medium bowl. Scrape seed from vanilla bean; discard pod. Beat to soft peaks. | 9. Let mousse thaw 5-10 minutes, then unmold, unwrap, and slice with a hot knife. Serve with cherry sauce and topping. Place mousse slice ON TOP of Cherry Sauce on dessert plate and topping on the side the mousse. | 10. Slice mousse into portions and freeze on a parchment-lined baking sheet the day of the party to make serving easy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
gelatin	1/2	teaspoon	unflavored	-	-	-	-
egg yolk	5			273.7	3.0515	13.481	22.559
kosher salt	1/4	teaspoon		-	-	-	-
corn syrup	1/4	cup		241.2575	65.4635	0.0	0.1705
sugar	3	tablespoons		402.99	100.79799999999999	0.0	0.0
chocolate	6	ounces	bittersweet melted cooled	98.6562	16.1082	3.5039999999999996	2.4494
heavy cream	1 1/4	1/4		510.0	4.11	4.26	54.12
pistachio	1/3	cup	chopped unsalted roasted	229.6	11.1397	8.2656	18.5812
tart cherry	1	cup	dried	532.8	128.72	2.0	1.168
cherry juice	1	cup		-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
heavy cream	3/4	cup	chilled	510.0	4.11	4.26	54.12
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
sugar	2	tablespoons		402.99	100.79799999999999	0.0	0.0
kosher salt	1	pinch		-	-	-	-
vanilla bean	1/2			6.047999999999999	0.2656	0.0013	0.0013

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.