Cherry Mousse

Directions

1. 1
   Set aside 6 whole cherries, with stems if still attached.
2. 2
   Pit the remaining cherries.
3. 3
   Combine the pitted cherries and one tablespoon of the confectioner's sugar in a food processor.
4. 4
   Puree until coarsely chopped.
5. 5
   Whip the cream with the remaining confectioner's sugar until medium peaks form.
6. 6
   Fold in the cherry puree and distribute the mouse among champagne flutes or small parfait glasses.
7. 7
   Top with reserved cherries and serve immediately.
8. 8
   The longer the mousse sits the darker the color.