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
- 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
Recipe Reviews
Great recipe but I ended up adding more cream and only semi-whipping it as it didn't stir into the blackcurrant well.
I've made this countless times and it never fails to please. I find it pleasing to the eye as well as the palate. I must admit I tend to use half the quantity of sugar the recipe calls for, it is very light and refreshing.
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
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