"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cherry Mousse Parfait Recipe

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This recipe for Cherry Mousse Parfait, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joyce Manwiller
Added: Monday, April 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 can (1 lb) pitted dark, sweet cherries
1/4 cup brandy
water
1 pkg (3 oz) cherry flavored gelatin
1/2 cup heavy cream, whipped

Directions:
Directions:
Drain cherries; reserve syrup
Cut cherries in half; marinate in brandy 1 hour. Add water to cherry syrup to make 1 1/2 cups liquid. Heat to simmering; remove from heat. Add gelatin; stir until dissolved. Chill until mixture begins to set. Fold in whipped cream. Fold in cherries and brandy. Chill until mousse begins to set. Spoon into six parfait glasses. Chill 2 hours or until firm Top with additional whipped cream, if desired. Makes 6 servings.

 

 

 

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