2kg wild cherries 3 large handfuls of fresh or reconstituted carragheen seaweed 3 pints of milk Half a pint of cream 2-3 oz of sugar 2 egg whites 1tbs cornflour
Wash and destalk the cherries. Place in a pan and crush with a potato masher to release enough juice to stew the fruit in. Stew without sugar for 10 to 15 minutes. Remove one cup of cherries and set aside in a sieve so that any juice can drip off. Crush the remaining cherries and cook a little longer to extract as much juice as possible. Tip the fruit into a pillowcase or sieve, squeezing/pressing out all the juice.
In another pan, cover the well-washed seaweed with the milk, cream and sugar. Bring to the boil and simmer for about 15 minutes. Strain through another sieve. Whisk the egg whites until they form peaks. Remove the stones from the first cup of cherries that were set aside and chop the cherries into smaller pieces (making sure they are fairly dry). Mix the cherry pieces with the warm seaweed-milk mixture. Fold in the egg whites and pour/ spoon into small wineglasses. Leave a few centimetres clear at the top of the glass.
Boil the remaining cherry juice until it has halved in volume. In a small bowl, mix a little of this juice (there should be about a pint) with the cornflour. Then gradually mix in the remaining juice. Bring to the boil for about 30 seconds. Allow to cool, then pour a little of this on to the mousse in each wineglass. Refrigerate, then serve.
This recipe also works well with lime blossom (Tilia europaea). Two handfuls of blossoms should be boiled with the milk, then strained off before adding the seaweed. Instead of cherry juice, make a strong and sweet lime-blossom tea, adding the juice from one large lemon.Reuse content