Blackcurrant Mousse
Added by Lesley Robb on 20 July 2017
A fairly tart mousse good served with other in season fruit - and cream!
1lb blackcurrants - fresh or frozen
2 tablespoons water
1 sachet (1/2oz) gelatine soaked in 3 tablespoons water
4oz caster sugar
10fl.oz (250g) natural yoghurt
2 egg whites
Cook the blackcurrants gently in the water for about 10 minutes until soft.
When the fruit is cooked remove from the heat and stir in the soaked gelatine until dissolved.
Add HALF the sugar and stir to dissolve.
Turn the fruit into a nylon sieve and rub through to make a puree.
Leave the puree to cool then stir in the yoghurt.
Whisk the egg whites until stiff, whisk in the rest of the sugar, then FOLD into the blackcurrant mixture.
Leave to set in the fridge.
This freezes well, and I like to freeze some in individual portions.
1lb blackcurrants - fresh or frozen
2 tablespoons water
1 sachet (1/2oz) gelatine soaked in 3 tablespoons water
4oz caster sugar
10fl.oz (250g) natural yoghurt
2 egg whites
Cook the blackcurrants gently in the water for about 10 minutes until soft.
When the fruit is cooked remove from the heat and stir in the soaked gelatine until dissolved.
Add HALF the sugar and stir to dissolve.
Turn the fruit into a nylon sieve and rub through to make a puree.
Leave the puree to cool then stir in the yoghurt.
Whisk the egg whites until stiff, whisk in the rest of the sugar, then FOLD into the blackcurrant mixture.
Leave to set in the fridge.
This freezes well, and I like to freeze some in individual portions.
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