Ethereally light, delicately pink and pretty as a picture, this red currant mousse makes a lovely finish to a meal. And the beauty of it is not just that it brings to your table the first blush of summer days to come, but also that it takes only 15 minutes to prepare. The red currants are cooked with a little sugar and strained before being added to beaten egg whites. That’s the whole thing. Refrigerate for a while, then sit back and wait for applause.
Mousse aux groseilles / Red currant mousse
This recipe may be adapted for use with raspberries, strawberries and other soft fruits of summer. As for red currants, it’s still a little early in the season for them here in France, although they can already be found at good markets and green grocers. In my garden, the red currant bushes have flowered, but I will have to wait until around mid-June for my first burst of flavor from the beautiful red fruit. Something to look forward to. In the meantime, happy cooking.