White cappuccino mousse with cherries

Ingredients for 4 servings:

• 100 g espresso beans
• 200 ml whipped cream
• 4 sheets of white gelatin
• 6 egg yolks
• 120 g powdered sugar
• 250 g mascarpone
• 250 ml whipped cream
• 1 jar morello cherries
• 1 tsp lemon juice
• 1 tsp vanilla sugar
• 1 tsp cornstarch

Instructions

Working time approx. 40 minutes; Rest time approx. 2 days 8 hours; Total time approx. 2 days 8 hours 40 minutes

Place the espresso beans in a small bowl and pour over 200 ml of cream, then cover and refrigerate for 48 hours. Then pour the mixture into a sieve and collect the espresso cream. For the cream, soak the gelatine in cold water. Whisk the egg yolks and powdered sugar in a food processor until frothy. Add the mascarpone and mix everything until smooth. Heat the espresso cream in a saucepan, dissolve the gelatine while it is still wet, and stir into the mascarpone mixture. Whip the cream until stiff peaks form and fold into the mixture. Line a terrine dish with cling film, pour the mixture into it, cover, and refrigerate overnight. Place the morello cherries in a sieve and collect the juice. Pour the juice into a saucepan. Stir in the vanilla sugar and lemon juice and heat the juice. Dissolve the cornstarch in cold water and stir into the juice to thicken it. Pour the juice onto plates and let it cool slightly. Turn the mousse out onto a plate and remove the foil. Cut the mousse into thick slices. Place the slices on the cherry glaze. Decorate the dessert with the morello cherries.