Cherry Mousse Topping

CHERRY MOUSSE

  • 4 fl oz cherry juice
  • 2 tbsp powdered sugar
  • 1 tsp nutmeg
  • 4 tbsp red wine
  • 1 cup regular whipping cream

Bring all the ingredients except the cream to a boil and allow to cool, fill your whipped cream dispenser, including your regular whipping cream into the dispenser, shake vigorously for 30 seconds allowing the ingredients to mix. Next dispense 1 nitrous oxide charger into your dispenser, give it a few more shakes allowing the N20 to yield with the cream and it’s ready to serve.

 

3 Comments

  1. Creamright

    Hi Jack,

    It really depends on what you are using it for, this recipe you shouldn’t need any gelatin. But generally speaking about a teaspoon is the normal amount to use of Knox gelatin or the seaweed based stabilizer called Agar.

  2. Kathy

    Hello

    Good Day to you im just roaming arround the internet trying to find good quality articles and i notice your blog
    and read some interresting topis you have i really appreciate you work i will come back and read some more very soon

    Thank you very much

    Kathy

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