frozen cherry mousse (sweet and savory)

Frozen Cherry and White Chocolate Mousse

- 1 1/2 tsp unflavored gelatin***
- 1/2 cup sugar
- 1 2/3 cup cherry puree*
- 1/3 cup of juice from cherries*
- 12 ounces white chocolate, chopped
- 2 cups whipping cream
- 3/4 cup powdered sugar
- 1 tsp vanilla

*Note on the cherries: I used the jarred morello cherries from Trader Joe's. It required just over one jar to get the puree, and that provided more than enough juice. I drained the cherries, reserving the juice, then tossed them into the food processor until I had 1 2/3 cup.

**I used two disposable foil cake pans from the grocery store for the mousse. They were 12 inches x 8 1/2 inches. I lined them with parchment paper. I am thinking that one of my large baking sheets would have worked fine.

***For the record, this was the first (and probably last) time gelatin has ever entered my kitchen.

Place juice in large saucepan. Sprinkle with gelatin and allow to sit for about 20 minutes. Add puree and sugar, stir over medium heat until mixture begins to steam, just shy of a simmer. Add white chocolate and mix until it has all melted. Stick in refrigerator for about two hours, stirring about every 20-25 minutes.

When cherry-chocolate mixture is cool, beat whipping cream, powdered sugar, and vanilla until whipped cream has stiff peaks. Fold in cherry mixture, then beat briefly for another 10-15 seconds. Pour into the two prepared pans and freeze until firm.