Creamy mousse with black currant
Black currant – 100 g
Powdered sugar – 80 g
Vanilla sugar – 20 g
White dry wine – 35 ml
Gelatin – 15 g
Photo of the finished dish
Check out the recipe
Step by step recipe with photoBlackcurrants can be used to make a huge variety of dishes, from sauces to meat marinades, but they are especially delicious, of course, in desserts. Today we’re going to make a delicate, beautifully colored creamy mousse that tastes great. Creamy mousse with black currants is a dessert for berry lovers and true gourmets.
To prepare the creamy mousse with blackcurrants, prepare the products according to the list. You can use both fresh and frozen berries.
Grind the berries into a puree with a blender.
Place the puree in a small saucepan, add the wine. Bring to the boil, then cool to about 50 degrees and stir the gelatin into the berry-wine puree until completely dissolved. Cool to a temperature no higher than 30 degrees.
Whisk the cooled cream with the powdered sugar and vanilla sugar into a fluffy cream. Gradually add the berry puree and gelatin and continue whipping for 3-4 minutes more. Gradually the mousse will begin to thicken.
Now it can be placed in serving molds or glasses and put in the refrigerator for 3-3.5 hours.
The creamy mousse with black currants is ready! Serve the dessert chilled!