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1. Add pitted cherries and sugar to large bowl. Stir to combine. Place in refrigerator for 2 hours.
2. Remove cherries from refrigerator. Bring to room temperature (around 20 minutes).
3. Drain cherry juice into saucepan. Add gelatin to cherry juice.
4. Stir egg yolks and salt in cherry juice mixture.
5. Cook juice mixture over low heat, stirring constantly, for 4 minutes, until gelatin dissolves.
6. Remove saucepan from heat. Stir in almond extract. Stir in red food coloring.
7. Pour juice mixture into cherries. Place cherries into refrigerator until mixture thickens.
8. Add egg whites to mixing bowl. Beat with hand mixer or stand mixer until foamy.
9. Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form.
10. Fold egg white and sugar mixture into cherries.
11. Fold in whipped cream until no streaks remain.
12. Pour into ready-made graham cracker crust.
13. Chill in refrigerator until ready to serve.
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