¾ cup cherries, diced
3 cups heavy cream
Add strained juice of oranges and lemon to sugar syrup with gelatine dissolved in the sugar syrup, add cherries and, when cold, add whipped cream. Freeze.
Chocolate Mousse
(Makes 2 quarts)
6 tbs. grated bitter chocolate
1 cup milk
1 tbs. gelatine
1 tsp. powdered cinnamon
1½ cups confectioners’ sugar
2½ cups heavy cream