Cherry Mousse

6 eggs, separated

½ cup sugar

¼ cup + 2 Tablespoons water

3 ½ pints heavy whipping cream

3 ½ cups tart or sweet cherries, pureed

Separate eggs, place whites in refrigerator and yolks in a large, stainless steel bowl. In a heavy saucepan, combine sugar and water. Mix well until dissolved. Place on high heat, let boil for 2 to 3 minutes. When clear and sugar is completely dissolved, remove from heat and quickly whisk into egg yolks. With hand mixer, beat this mixture on high speed for 5 to 8 minutes until stiff and shiny. Set aside.

Whip cream until stiff peaks form. Set aside. Whip egg whites to form stiff peaks. Add pureed cherries to egg yolk mixture and stir well. Fold whipped cream into cherry mixture. Fold in egg whites. Pour into individual serving dishes or large bowl. Quickly refrigerate for at least 2 hours. Serve with whipped cream or nuts as a garnish.