Black Currant Mousse
|Black currants||1 Pound, stripped off their stalks and washed (450 Gram)|
|Orange juice||2 Tablespoon|
|Whipping cream||250 Milliliter, whipped until thick but not stiff (1 Cup)|
|Egg whites||3 , stiffly beaten|
Put the black currants and the sugar—use the lesser amount adding more if necessary—in a saucepan and cook for a few minutes, stirring until the juice runs from the fruit and the sugar dissolves.
Press the fruit through a sieve to make a puree and set aside to cool completely.
Dissolve the gelatin in the orange juice over low heat and stir it into the black currant puree.
When the puree begins to thicken, gently fold in half of the whipped cream and then the stiffly beaten egg whites.
Turn the mixture into a medium-sized souffle dish, cover the top with plastic wrap and put it in the refrigerator to set.
Decorate the mousse with the remaining whipped cream and serve.