Blackcurrant Mousse

  • Total Time

    25m
  • Serves

    6

  • Skill Level

    Easy
  • 1 Review

    4 star rating

This blackcurrant mousse is deliciously sweet, sharp & creamy, the perfect summer dessert. Experiment further by adding 2-3 tablespoons of blackcurrant liqueur. Watch the video below for tips on getting soft peaks from your egg whites.

Method

  1. Using a fork, remove the blackcurrants from their strings (reserve a few sprigs for decoration if liked) Place the blackcurrants in a pan with the sugar and simmer gently for 5 minutes until the berries are tender. Press the blackcurrants through a sieve into a bowl, pressing out as much juice as possible.

  2. Soak the gelatine in 4 tbsp cold water for 5 mins until softened. Remove the gelatine from the water and add to the warm blackcurrant puree, stir until dissolved. Allow to cool slightly.

  3. Whip the cream until if forms soft peaks. In a separate bowl, whisk the egg whites until stiff. Add the blackcurrants to the cream and stir well, then fold in the egg whites with a large metal spoon.

  4. Divide the mixture between 6 individual glasses and allow to cool until set.

  5. Top with a little whipped cream and a sprig of blackcurrants.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 4 star rating

    Perfect use of black currants. Easy recipe. I would add a spoonful of white caster sugar to the beaten egg whites And beat again before adding to the cream and fruit mix.

    Could keep a little of the juice after draining and add to ice cream or t dribble over the mousse.
    Patricia Mackie

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