– Mum, look up! Sweet cherries!
– Climb up into the tree and pick them all!
Nowadays, I need to be satisfied with fruits coming from stalls. Still tasty, but process of getting them doesn’t provide me that much fun. Eh, living in the big city…
Sweet cherry mousse cake
6-7 medjool dates
(if hard, soaked in hot water for couple minutes)
10 crushed digestive biscuits
a pinch of flaked almond
(you can use any favourite nuts)
30g ground coconut
1 can of coconut milk
1/2 cup of almond milk
4-5 tbsp agava syrup
4-5 tbsp grounded almond
4 tsp agar agar powder
as much sweet cherries as you like
a pinch of carob powder to decorate
To make the base place all the ingredients into the food processor and blitz until fully combined. Once ready, press the crumb base mixture into cake tin. Place in the fridge to harden for about 20 minutes.
To prepare the mousse add coconut milk and almond milk into the pan and bring to boil. Add 4-5 tbsp of ground almond and agava syrop. Add agar agar and stir the mousse with the spoon till combines. Leave it to cool down but don’t forget to stir it from time to time.
Take the base from the fridge and spread the mousse on it. Don’t worry if the the mousse looks more like water then mousse. It will harden after few minutes.
Add halved cherries to the mousse and wait till it jell. Decorate the cake as you want. You can place the cherries on the top and sprinkle with carob powder.
– don’t add too much agar-agar powder – mousse should be very light. It will jell after couple of minutes anyway
– you can use cacao powder instead of carob powder