Kirsh Mousse (Purim)
A savory cream over fresh fruits. A delight!
Serves 6
2 lbs. (1 kg) summer fruits (strawberries, raspberries, apricots etc..)
1 cup (200 g) sugar
½ cup (10 cl) kirsch alcohol
2 eggs
4 egg yolks
Rinse and pit fruits if needed. Place in a large bowl and refrigerate 2 to 3 hours. Before serving, combine 6 egg yolks with kirsch and sugar in a bowl, mixing well. Add egg whites, mix with an electric or a hand mixer for 2 to 5 minutes, until combination gets lighter and creamy. Pour over fruits. Serve immediately.
Serves 6
2 lbs. (1 kg) summer fruits (strawberries, raspberries, apricots etc..)
1 cup (200 g) sugar
½ cup (10 cl) kirsch alcohol
2 eggs
4 egg yolks
Rinse and pit fruits if needed. Place in a large bowl and refrigerate 2 to 3 hours. Before serving, combine 6 egg yolks with kirsch and sugar in a bowl, mixing well. Add egg whites, mix with an electric or a hand mixer for 2 to 5 minutes, until combination gets lighter and creamy. Pour over fruits. Serve immediately.