A Wealth of Healthâ„¢

Black Currant Mousse

Serves 4


  • 9 Ounces
    frozen CurrantCâ„¢ Black Currants, thawed
  • 1/4 Cup
  • 2 Teaspoons
    lemon juice
  • 2 Teaspoons
  • 4 Ounces
    heavy cream
  • 2
    egg whites
  • Fresh whipped cream to decorate


  1. Reserve a few whole Black Currants for decoration.

  2. Press the rest through a sieve into a measuring jug, then make up the puree to 1/4 pint with water.

  3. Combine the Black Currant puree, sugar and lemon juice in a mixing bowl.

  4. Place 2 tbsp water in a small heatproof bowl and sprinkle the gelatine on to the liquid.

  5. Stand the bowl over a saucepan of hot water and stir the gelatine until it has dissolved completely. Cool slightly.

  6. Fold a little of the Black Currant puree into the cooled gelatine, then whisk this mixture into the bowl of Black Currant puree.

  7. Leave in a cool place until the mixture starts to set.

  8. In a deep bowl, whip the cream until it just holds its shape, then fold into the Black Currant mixture with a metal spoon

  9. Whisk the egg whites in a clean, grease-free bowl, and fold in.

  10. Make sure that the mixture is thoroughly and evenly blended but do not overmix.

  11. Pour gently into a glass dish, a wetted 17 fl oz mould or individual glasses.

  12. Refrigerate for 1 - 2 hours until set, then turn out if necessary and decorate with whipped cream and the reserved Black Currants.