We hope all of you are having a wonderful holiday season, and looking forward to having some time to spend with your friends and families. As you know the holidays of Christmas and New Years fall at the end of the week in 2020. Our shipping partners also have an increase in demand due to holiday shipments. CurrantC has decided it is best if we hold of of on shipping frozen products until after the holiday season is over. We always want to ensure that you receive the best quality product If you place an order for them and you are in a neighboring state we will ship on a case by case basis. Sorry for the inconvenience. We are still striving to ship all other products in a timely fashion.

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.