CHERRY MOUSSE AND CHOCOLATE CAKE
[et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text admin_label=”Blog text about recipe with images” background_layout=”light” _builder_version=”3.0.83″] Cherry is in season. In California, their season is short and ending soon (perhaps our climate is too hot and dry), yet our local cherries look very pretty, fruit are plump and juicy, and flavor and taste are pristin delicacy. Normally our local varieties available on market are Bing and Rainier. Bings are large black-red color, very rich and sweet. Rainiers are yellow with red blush color and have a good balance of sweetness and acidity…very delicately delicious. Both cherries are just pick and eat, rinse with cold water and refigerate til ready to eat. And sometime...