I am completely in love with all summer berries and when it comes to red currants, I really enjoy their tangy flavor. Just the other day I realized I haven’t cooked with currants in a long time. I wanted to use them for a dessert and opted for mousse. Fruit mousse and similar creamy desserts are perfect for summer and they’re really easy to make.

Red currant mousse

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5 from 3 reviews

Author: Tamara Novacovic
Total Time: 25 minutes
Yield: 4 servings 1x

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Description

This red currant mousse is a silky, refreshing dessert that highlights the tangy flavor of summer berries, perfect for a warm day.

Ingredients

Units Scale

8.8 oz (250 g) red currants
3 egg yolks
2.4 oz (70 g) sugar
1 tsp vanilla extract
0.8 cups (200 ml) whipping cream

Instructions

Wash the red currants thoroughly and place them into a pot. Add a small amount of water to the pot.
Cook the currants over medium heat until they begin to boil. While cooking, mash the currants with a fork or spoon to release their juices.
Once boiling, continue to cook for an additional 3-5 minutes, stirring occasionally.
Remove the pot from heat and strain the mixture through a fine sieve to remove the seeds, collecting the smooth puree in a bowl.
In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy.
Gently fold the red currant puree into the egg yolk mixture, ensuring it is well combined.
In another bowl, whip the cream with the vanilla extract until soft peaks form.
Carefully fold the whipped cream into the red currant and egg mixture, mixing until smooth and fully incorporated.
Divide the mousse into serving glasses or bowls and chill in the refrigerator for at least 2 hours before serving.

Notes

For a smoother texture, ensure the red currant mixture is well strained to remove all seeds. The mousse can be stored in the refrigerator for up to 2 days. If red currants are not available, raspberries can be used as a substitute.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Cuisine: French