Cherry coulis: Save 3 cherries per person for plating up. Wash the cherries, remove the bones and cut each into 4 quarts. Pour the juice of one lemon into a saucepan, add the cherries and heat.
Add the sugar, mix and cook for 10-12 minutes until the cherries are soft. Crush with the blender and strain. Set aside in the fridge.
For the mousse: Moisture the gelatin in cold water. In a saucepan, add 40 ml of cream, the Torta del Casar and the cream cheese. Heat over medium heat until obtaining a smooth cream. Drain the gelatin, added to the cream and mix. Remove from heat and let stand.
Whip the cream, add 2 tablespoons of sugar, and with some rods or with the blender, add the whipped cream to the cheese cream (between lukewarm and cold) and mix with a spatula carefully and with enveloping movements.
Pour the resulting cream into individual cups or glasses and leave to stand in the refrigerator for at least 12 hours.
Before serving at the table, add a slice of cherry “coulis” to the mousse and decorate with some Jerte cherries.
A delicious dessert with an intense flavour of the products of Cáceres. Enjoy!
