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Blackcurrant Mousse

2 Reviews

About the bake

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.

25Prep Time
6Serves
Easy

Method

  1. Step 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. Step 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. Step 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. Step 4:

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

  5. Step 5:

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

Ingredients

    • 500g Blackcurrants
    • 200g Billington's Unrefined Golden Caster Sugar
    • 4 Gelatine leaves (sheets)
    • 150ml Double cream
    • 2 Egg white(s) (free range)
  • For the decoration

    •  Double cream
    •  Blackcurrants

Utensils

  • Fork
  • Saucepan
  • Sieve
  • Bowl
  • Whisk
  • Metal spoon

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