Classic Cherries In The Snow

How to Make Classic Cherries In The Snow

1. 1

   Step 1: Prepare the cherries

   Active 10 min

   Wash the fresh cherries, remove stems and pit them with a cherry pitter or small knife. Pat the pitted cherries dry on paper towels so the whipped cream adheres; place them in a single layer on a tray while you prepare the cream.

   For this step

   • 24 countFresh cherries, pitted
   
2. 2

   Step 2: Make the stabilized whipped cream

   Active 5 min

   In a chilled mixing bowl, combine the cold heavy cream, powdered sugar, softened cream cheese, and vanilla extract. Whip with a hand mixer or stand mixer on medium-high until firm peaks form and the mixture is smooth and stable.

   For this step

   • 1 1/4 cupsHeavy cream (cold)
   • 3 tablespoonsPowdered sugar (confectioners' sugar)
   • 2 tablespoonsCream cheese, softened
   • 1 teaspoonVanilla extract
   
3. 3

   Step 3: Coat cherries with cream and coconut

   Active 15 min

   Using a small spoon or a piping bag fitted with a round tip, place a generous dollop of the whipped cream mixture over each pitted cherry so it is mostly covered. Immediately roll each cream-coated cherry in the shredded unsweetened coconut to create the ‘snow’ coating, and set them on a serving tray.

   For this step

   • 3/4 cupShredded unsweetened coconut
   
4. 4

   Step 4: Chill to set

   Passive 30 min

   Refrigerate the plated cherries for about 30 minutes to allow the cream to firm up and hold its shape. Chilling also helps the coconut adhere. This recipe makes 24 pieces.
5. 5

   Step 5: Finish and serve

   Active 2 min

   Just before serving, gently grate the lemon zest over the cherries for a bright lift and serve chilled. Arrange on a platter and enjoy one piece at a time as a bite-sized dessert.

   For this step

   • 1 teaspoonLemon zest
   

1. Wash the fresh cherries, remove stems and pit them with a cherry pitter or small knife. Pat the pitted cherries dry on paper towels so the whipped cream adheres; place them in a single layer on a tray while you prepare the cream.
2. In a chilled mixing bowl, combine the cold heavy cream, powdered sugar, softened cream cheese, and vanilla extract. Whip with a hand mixer or stand mixer on medium-high until firm peaks form and the mixture is smooth and stable.
3. Using a small spoon or a piping bag fitted with a round tip, place a generous dollop of the whipped cream mixture over each pitted cherry so it is mostly covered. Immediately roll each cream-coated cherry in the shredded unsweetened coconut to create the ‘snow’ coating, and set them on a serving tray.
4. Refrigerate the plated cherries for about 30 minutes to allow the cream to firm up and hold its shape. Chilling also helps the coconut adhere. This recipe makes 24 pieces.
5. Just before serving, gently grate the lemon zest over the cherries for a bright lift and serve chilled. Arrange on a platter and enjoy one piece at a time as a bite-sized dessert.