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
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18
- Sodium: 25
- Fat: 15
- Carbohydrates: 20
- Fiber: 2
- Protein: 3
- Cholesterol: 110