Cherries and chocolate – a match made in foodie heaven! When using eggs for baking or desserts, it is always best to use them at room temperature.
By Illanique van Aswegen
Photographs by Adel Ferreira
White chocolate and rose-water mousse with sugar-grilled cherries
- 150g white chocolate, finely chopped
- 50g butter
- 2 eggs, separated
- 30ml (2 tbsp) icing sugar
- 15ml (1 tbsp) rose water
- 125ml (½ cup) fresh cream, whipped
- 200g cherries, pitted and halved
- 20ml (4 tsp) brown sugar
- 50g walnuts, toasted and finely chopped, to serve
- fresh mint leaves, to garnish (optional)
For the mousse, melt the chocolate and butter together in a double boiler (do not allow the water to touch the bottom of the bowl). Remove from heat and whisk in the egg yolks.
Whip the egg whites until soft peaks form. Add the icing sugar and whip until stiff. Gently fold the egg white mixture into the chocolate mixture. Stir in the rose water. Fold in the whipped cream and spoon into 4 small glasses. Refrigerate to set, at least 4 hours. Preheat the oven to 200°C.
For the sugar-grilled cherries, place the cherries on a baking tray, sprinkle over the brown sugar and bake, 10 minutes.
Serve each mousse topped with some grilled cherries and chopped walnuts. Garnish with fresh mint, if desired.