Brown and white mousse with cherry sauce

Ingredients

Directions

1. 1

   Put 200 ml milk, 100 ml cream and cream powder for mousse à la vanilla into a high mixing bowl and mix briefly with the whisks of the hand mixer. Then beat for 3 minutes until creamy.

2. 2

   Pour the white mousse into a sloping box mould (1 litre capacity, 20 cm long) and leave to set in the fridge for 1 hour. Put the rest of the milk, liqueur and cream powder for Mousse au Cappuccino also in a tall mixing bowl and prepare it like the white mousse.

3. 3

   Pour the brown mousse into the box mould and also place in the fridge for one hour. For the sauce, pour off the cherries and collect the juice. Mix the starch with 4 tablespoons of cherry juice until smooth. Boil up the rest of the juice, vanilla sugar and lemon slice.

4. 4

   Stir in the mixed starch and let it swell at low heat for about 5 minutes. Add the cherries. Hold the box form briefly in hot water, turn the mousse over and cut into slices. Serve with hot or cold cherry sauce.

5. 5

   Sprinkle with Flocinos.