Coconut Mousse with Rum-Soaked Cherries - fresh coconut milk

Method

• In a large bowl, combine the coconut milk, evaporated milk, 1/4 cup plus 2 tablespoons of the sugar, shredded coconut, and almond extract.
• Mix thoroughly.
• Sprinkle the gelatin over the cold water in a small bowl, and let it stand for 5 minutes.
• Then place the bowl in a small saucepan of simmering water.
• Stir the gelatin mixture often until the gelatin has dissolved, about 3 minutes.
• Stir about 1 cup of the coconut mixture into the gelatin.
• Then whisk the gelatin mixture into the remaining coconut mixture.
• Place the bowl of coconut mixture in a larger bowl filled with iced water.
• Let it stand, stirring often, until partially set, about 5 minutes.
• Remove the bowl from the iced water.
• In a small grease-free bowl, using a hand-held electric mixer set at low speed, beat the egg whites until foamy.
• Increase the speed to high, and beat just until soft peaks form.
• Fold the whites into the coconut mixture.
• Lightly oil a 1-quart fluted mold.
• Pour in the coconut mousse, smoothing the top with a rubber spatula, and cover tightly with plastic wrap.
• Refrigerate for at least 6 hours or overnight.
• In a medium bowl, combine the chopped cherries, remaining 1/4 cup sugar, and rum.
• Cover and refrigerate for at least 4 hours or overnight.
• To unmold the mousse, wet a clean kitchen towel with hot water and wring it out.
• Invert the mold onto a serving platter, and wrap the hot moist towel around the mold; let it stand for 30 seconds, and remove the towel.
• Hold the mold and the platter together, and shake firmly once or twice to unmold the mousse onto the platter.
• Remove the mold.
• Cut the mousse into wedges, and transfer them to dessert plates.
• Spoon marinated cherries and their juice over each serving.