Cherry mousse with cherry jelly

Name: Cherry mousse with cherry jelly
Ingredients: 350 g cherry purée; 10 g soaked gelatin sheets; 300 g Unsweetened whipped cream; 60 g Sugar; 500 g cherry purée; 5 g Kappa; 190 g Butter; 30 g Egg; Pinch of salt; 500 g kanobakmix; 1 units.items silicone mold, sphere shape; Lemon zest

Cherry mousse with cherry jelly.

Ingredients

350gcherry purée

10gsoaked gelatin sheets

300gUnsweetened whipped cream

60gSugar

1units.itemssilicone mold, sphere shape

500gcherry purée

5gKappa

190gButter

30gEgg

Pinch of salt

500gkanobakmix

Lemon zest

Preparation

Place the mold with the sphere shapes in the freezer.
Soak the gelatin.
Heat (a portion of) the cherry purée and dissolve the gelatin in it.
Whip the cream until light and fold it into the cherry purée.
Pour the cherry mousse into the mold and return it to the freezer.

Mix the kappa with the cherry purée and bring to a boil.
Insert a skewer through the frozen cherry mousse and dip it into the cherry jelly.
Insert a cherry stem into the cherry mousse ball.

Mix the butter with the eggs until smooth, add the cake mix, a pinch of salt, and lemon zest.
Stop mixing as soon as a dough is formed and then roll out the dough.
Cut the dough into the desired shape and bake at 180°C.
Place the cherry balls on the hard shortcrust pastry and serve immediately.