Red currant mousse
This mousse is incredibly light for a simple reason — it contains no cream. And it takes less than 15 minutes to prepare.
The key to success is to beat the egg whites before the red currant juice has cooled. The addition of warm juice will help to set the mousse.
1/2 pound (200 g.) red currants
6 tbsp. sugar
2 tbsp. water
2 egg whites at room temperature
Rinse the red currants. Place the egg whites in a bowl with your beater at the ready.
Set aside a few red currant sprigs for decoration. Place the remaining currants in a saucepan, stems and all. Add 4 tbsp. sugar and the water. Bring to a simmer and cook as though making jam until all the juice has been released from the berries, about 5 minutes. When the berries have lost their firmness, remove from heat.
Pour the red currants through a sieve into a small bowl, pressing down to obtain as much juice as possible. Discard the berry peels and stems.
Beat the egg whites until they are firm. Add the 2 remaining tablespoons of sugar and beat for one minute more. Pour in the warm juice and continue beating briefly to mix well.
Spoon the mousse into dessert cups. Refrigerate for at least one hour before serving. Decorate with the extra currants. Serves 4.