White Chocolate Mousse Tartlet with Cherry Pit

Line the rings with foil. I like to use clear paper sleeves (cut to size, of course). If available, insert a colorful sponge cake and insert a base.

Sweeten the cherry puree with sugar, then mix in the cold juice binder with a hand blender. Now fill the pulp in praline molds and freeze. It is best to prepare the day before.

Gelatin in cold water. Beat the whole egg and egg yolks until they are fluffy. Liquify the couverture. Liquefy gelatine in warm Creme de Cacao. Stir the couverture into the egg foam, then quickly stir the gelatine into the chocolate cream. Finally fold in the cream.

Fill the ring halfway with mousse, then press an iced cherry stone into the middle, then fill up with mousse. Chill for a good three hours.

Take off the ring and garnish as you wish. I used whole milk mousse for the swabs.