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.
Hello, love this recipe and make it every year with our red currants, thank you! Do you know yet whether it freezes ok? And we have tons of blackcurrant this year hardly any red…. is it possible to make it with blackcurrants?
Mel, am delighted to hear you’ve been making this recipe! And it think it would work fine with black currants, so why not give it a try and let us know? I have never tried to freeze this mousse as the recipe makes a small quantity and it usually gets eaten straight away. But again, you could try it. Cheers, Meg
Will this mousse freeze?
Hello Sally. I haven’t tried freezing this mousse, so I really can’t say. If you try it, could you let us know how it turns out? Thanks, Meg
I made this for guests last night, it’s truly yummy and light as air.
Great, thanks for the feedback!
Thanks for posting this recipe. I have been hoping to find a way to make a mousse which didn’t have cream in it. It will be tomorrow night’s dessert.
Emily, thanks for the feedback. And how did it turn out?