Dried Black Cherry Mousse filled Brandy Snaps drizzled with a black cherry coulis
1 cup dried black cherries, re-hydrated
1 cup mascarpone cheese
1 cup heavy cream, whipped
1 can dark cherries in syrup
1/2 cup Port wine
1/2 orange, juice and zest
1/4 teaspoon cinnamon
1 pinch nutmeg
1 pinch clove
Place Port wine and dried cherries in a small sauce pan and bring the mixture to a simmer. Remove the pan from the heat and rest at room temperature for 20 to 30 minutes. Drain and reserve both the the cherries and the liquid in separate bowls.
Place the mascarpone cheese in a large mixing bowl and whip on high speed until smooth and creamy. Add the drained re-hydrated cherries and blend until the ingredients are fully incorporated. Reserve for later use.
Place the infused Port-cherry liquid back into the small sauce pan along with the canned cherries, syrup, orange juice and zest, cinnamon, nutmeg and clove. Bring the mixture to a simmer and cook with a cover on low heat for 20 minutes.
Remove the pan from the heat and puree the mixture until smooth with an immersion blender. Run the sauce through a fine sieve and return it to the sauce pan, bring it to a simmer and then reduce it until it coats the back of a spoon. Chill and reserve the coulis.
Whip the heavy cream to still peaks. Fold the whipped cream into the cherry mascarpone mixture, gently but thoroughly.
Spoon the mousse mixture into a pastry bag with a straight tube. Pipe the mousse into the brandy snaps and plate 2 per portion per plate.
To serve, top filled brandy snaps with whipped cream, a twist of blood orange and a drizzle of dark cherry coulis.
Chiffonade: To cut into "ribbons’
Herbs D’ Provence
Coulis puree of itself
Tourneau football cut with seven sides.
Mise en place
<i>Read more about the Chez Boucher Cooking School in the April issue’s "Cuisine" section.</i>