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Nutrition Facts

Instructions

• STEP 1

  Place a medium bowl (preferably metal) in the freezer to chill. (If space is limited, place in the refrigerator.)

• STEP 2

  Wash, dry, and zest the orange into another medium bowl.

  • ½ orange

• STEP 3

  Juice the orange into a small saucepan. Add cherries and sugar to the pan, stir to combine, and set aside to thaw.

  • 1 cup frozen cherries
  • 2 tbsp granulated sugar

• STEP 4

  Meanwhile, using a box grater, coarsely grate cream cheese into the bowl with the orange zest; add vanilla and cardamom. Use a silicone spatula or fork to soften and combine the cream cheese mixture, creating a smooth cream.

  • ⅓ (8 oz) block cream cheese
  • ½ tsp vanilla extract
  • 1 pinch cardamom, ground

• STEP 5

  Using a strainer, sift powdered sugar into the bowl with the cream cheese. Use the spatula or fork to mash and combine the mixture until smooth and no lumps remain. Set aside.

  • ⅓ cup powdered sugar

• STEP 6

  Remove bowl from the freezer. Pour cold cream into the bowl; use a whisk to beat the cream vigorously, until medium-soft peaks form, about 2 minutes. (For medium-soft peaks, when you pull the whisk out of the bowl, the cream should hold its shape, with a peak that curls over slightly.)

  • 4 fl oz (½ cup) heavy cream

• STEP 7

  Transfer half of the whipped cream to the bowl with the cream cheese mixture. Using a silicone spatula, gently fold the two together until almost combined. Add remaining whipped cream and continue to fold until just combined.

• STEP 8

  Divide the mousse between small bowls, cups, or jars. Cover with plastic wrap or lids and refrigerate until set, about 1 hour (or overnight).

• STEP 9

  While the mousse sets, make the cherry compote. Place the saucepan with the cherry mixture over medium heat and bring to a simmer.

• STEP 10

  In a small bowl, make a slurry by whisking water with cornstarch until smooth.

  • 2 tbsp water
  • 2 tsp cornstarch

• STEP 11

  When the liquid in the saucepan is simmering, add slurry in a steady stream while stirring quickly with a silicone spatula. Simmer until sauce thickens, about 2 minutes. Remove from heat.

• STEP 12

  Transfer cherry compote to a small, heat-proof bowl or container and let cool to room temperature. Cover with plastic wrap or a lid and refrigerate until ready to use.

• STEP 13

  Right before serving, roughly chop pistachios.

  • ⅛ cup pistachios, unsalted

• STEP 14

  To serve, top mousse with cherry compote and pistachios. Enjoy!