For the mousse with cherry brandy, soak the gelatin powder in 5 tablespoons of water.
Beat the eggs, sugar and kirsch over a water bath for about 10 minutes until the mixture is thick and fluffy.
Then remove the bowl from the water bath and continue beating until cooled. Stir the dissolved gelatin into the egg mixture and finally fold in the whipped cream.
Chill the mousse with kirsch in the refrigerator for about 2 hours.
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