Blackcurrant mousse is prepared with egg whites and cream. Translated from French, the word "mousse" is foam. This delicious dessert has just such a light and airy consistency. Since the cream is taken from 33% fat, it will have a delicate creamy taste, but, unfortunately, for those who follow the figure, the calorie content is too high.
This mousse is good not only as an independent dessert for a festive table, but also serves as an excellent addition to making a sponge cake.
Ingredients:
Black currant - 1 tbsp.
Cream 33% - 200 ml.
Sugar - 100 g
Egg whites - 2 pcs.
Instant gelatin - 1 tbsp.
Water - 50 ml.
White chocolate or condensed milk 8.5% - 80 gr.
Step by step recipe:
Step 1 - Prepare products according to the list. The berries must be washed, dried and freed from twigs and tails. In addition to currants, other juicy berries, both fresh and frozen, are suitable.
Step 2 - Combine the berries with sugar in a saucepan or bowl, bring to a boil over medium heat and let cool slightly. Knead with a fork. Then we filter only the berries through a sieve to obtain currant syrup. We dilute the grated currants with liquid syrup so that 150 ml of ready-made puree comes out in total.
Step 3 - Fill the gelatin with cold boiled water. Leave it to swell either for 10 minutes (instant powder), or for 30 minutes (regular gelatin).
Step 4 - Melt the chocolate in a water bath. Heat the gelatin to a warm state and stir thoroughly until the grains dissolve. Combine currant syrup with gelatin and chocolate.
Step 5 - Heat the whites in a water bath to 50-60 degrees (this method of whipping the whites is called Swiss).
Step 6 - Whisk with a mixer with sugar until firm peaks.
Step 7 - In another bowl, whip the chilled cream at maximum power.
Step 8 - Continuing to whip the cream at maximum speed, add currant syrup with gelatin to the bowl.
Step 9 - Whisk until fluffy, lay out the blackcurrant mousse in portioned glasses or bowls.
Step 10 - Chill in the refrigerator for a couple of hours. If you cook in advance, we leave it overnight. The berry dessert is ready.
When serving, decorate the mousse with mint leaves or a few fresh currants.
Bon Appetit!
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