Black Currant Mousse

  • Type: Dessert
  • Time: 30 (1-2 hours to chill)


  •  9 Ounces frozen CurrantC™ Black Currants, thawed
  •  1/4 Cup sugar
  •  2 Teaspoons lemon juice
  •  2 Teaspoons gelatine
  •  4 Ounces heavy cream
  •  2 egg whites
  •   Fresh whipped cream to decorate


  • Reserve a few whole Black Currants for decoration.
  • Press the rest through a sieve into a measuring jug, then make up the puree to 1/4 pint with water.
  • Combine the Black Currant puree, sugar and lemon juice in a mixing bowl.
  • Place 2 tbsp water in a small heatproof bowl and sprinkle the gelatine on to the liquid.
  • Stand the bowl over a saucepan of hot water and stir the gelatine until it has dissolved completely. Cool slightly.
  • Fold a little of the Black Currant puree into the cooled gelatine, then whisk this mixture into the bowl of Black Currant puree.
  • Leave in a cool place until the mixture starts to set.
  • In a deep bowl, whip the cream until it just holds its shape, then fold into the Black Currant mixture with a metal spoon
  • Whisk the egg whites in a clean, grease-free bowl, and fold in.
  • Make sure that the mixture is thoroughly and evenly blended but do not overmix.
  • Pour gently into a glass dish, a wetted 17 fl oz mold or individual glasses.
  • Refrigerate for 1 - 2 hours until set, then turn out if necessary and decorate with whipped cream and the reserved Black Currants.