Cold Cherry Mousse with Vanilla Sauce Recipe

Cherry Mousse with Vanilla Sauce

Cherry Mousse with Vanilla Sauce

How to make Cold Cherry Mousse with Vanilla Sauce


Vanilla Sauce:
4-1/2 teaspoons cherry brandy
3/4 cup low fat vanilla ice cream

1 envelop whipped topping mix
1/2 cup low fat milk
1/2 teaspoon vanilla
2 envelopes unflavored gelatin
1/2 cup sugar
1/2 cup cold water
16 ounces frozen unsweetened cherries, thawed, undrained and divided
1 tablespoon fresh lemon juice shopping list
3/4 cup vanilla sauce


Prepare whipped topping mix according to package directions using milk and vanilla.

Set aside.

Combine gelatin and sugar in a small saucepan, stir in water.
Let stand 5 minutes to soften.

Heat over low heat until gelatin is completely dissolved.
Cool to room temperature.

Set aside 1 cup of cherries without juice, for garnish.

Place remaining cherries and juice into a blender.

Add lemon juice and gelatin mixture.

Process until blended.

Fold cherry purée into whipped topping until no streaks of white show.

Pour mixture into Bundt pan or ring mold.

Refrigerate 4 hours or overnight until jelled.

To serve, unmold mousse onto a large serving plate.

Spoon remaining 1 cup of cherries into the center of mousse.
Serve with vanilla sauce.

Vanilla sauce:
Stir brandy into low fat vanilla ice cream and blend well.

Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Vanilla Guides .

Haven't yet found what you Want...?

If you haven't yet found what you were looking for or you need detailed information about the subject matter on this page


feel free to ask our business travel consultants.

Enjoy this page? Please pay it forward. Here's how...

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.