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.
Print
Red currant mousse
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This red currant mousse is a silky, refreshing dessert that highlights the tangy flavor of summer berries, perfect for a warm day.
Ingredients
- 8.8 oz (250 g) red currants
- 3 egg yolks
- 1/3 cup (70 g) sugar
- 1 tsp vanilla extract
- 3/4 cup (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
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18
- Sodium: 25
- Fat: 15
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
- Cholesterol: 110
If You Liked This Recipe, You’ll Love These
- Gâteau au Cassis: French Blackcurrant Mousse Cake
- Coffee and Whiskey Chocolate Mousse
- Flourless Frozen Chocolate Mousse Cake
- Splendid New Flavors from Jeni’s Splendid Ice Creams to Search Out This Summer
Frequently Asked Questions
Why does the recipe use egg yolks and whipped cream rather than just cream?
The 3 egg yolks are beaten with the red currant mixture and 70 g sugar to create a rich, stable base, while the separately whipped 3/4 cup (200 ml) whipping cream is folded in last to give the mousse its light, airy texture. Combining both gives body and lift that cream alone cannot achieve. 
How do I get a smooth mousse without seeds?
The notes specifically advise straining the cooked red currant mixture well through a fine sieve to remove all seeds before combining it with the egg yolks. Skipping this step leaves a gritty texture in the finished mousse.
Can I substitute another fruit if red currants are unavailable?
Yes — the recipe notes say raspberries work as a direct substitute and will produce a similar tangy, bright mousse using the same method and quantities.
How long will this mousse keep?
The mousse can be stored in the refrigerator for up to 2 days, per the recipe notes. Cover the serving dishes tightly with plastic wrap to prevent the mousse from absorbing other fridge odors.
I know it says summer dessert, but I made it today and it was fantastic. All year recipe!!
Ok, officially new favorite summer dessert!
Turned out so delicious and refreshing!