Blackcurrant Mousse
3 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.
Method
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.
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.
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.
Step 4
Divide the mixture between 6 individual glasses and allow to cool until set.
Step 5
Top with a little whipped cream and a sprig of blackcurrants.
Ingredients
- 500gBlackcurrants
- 200gBillington's Unrefined Golden Caster Sugar
- 4Gelatine leaves (sheets)
- 150mlDouble cream
- 2Egg white(s) (free range)
For the decoration
- Double cream
- Blackcurrants