Categories: Fruits, Desserts 
      Yield: 6 servings 
  
      6 lg Eggs, Separated                 3 1/2 pt Heavy (Whipping) Cream 
    1/2 c  Sugar                           3 1/2 c  Tart Or Sweet Cherries, 
    1/4 c  Plus 2 Tbls Water                        -Pureed 
  
  This is a different kind of mousse that I hope that you will enjoy. 
   
  Place the whites in the refrigerator and the yolks in a large stainless 
  steel bowl and set aside. 
   
  In a heavy saucepan, combine the sugar and water.  Mix until dissolved and 
  place on high heat.  Boil for 2 to 3 minutes.  When clear and the sugar is 
  completely dissolved, remove from the heat and quickly whisk into the egg 
  yolks.  With a had mixer, beat this mixture on high speed for for 5 to 8 
  minutes or until stiff and shiny. Set aside. 
   
  whyip the cream until stiff peaks form and set aside.  Whip the egg whies 
  to form stiff peaks and set aside. 
   
  Add the pureed cherries to the egg yolk mixture and blend well. Fold in the 
  whipped crea and then the egg whites.  Pour into individual serving dishes 
  or a large bowl and quikcly refrigerate for at least 2 hours, longer if 
  possible.  Serve with whipped cream or nuts as a garnish. 
   
  From The National Red Cherry Institute