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Red Currant And Raspberry Mousse

chef.alexande's picture
Ingredients
  Sugar 100 Gram
  Water 300 Milliliter
  Red currant 225 Gram
  Raspberries 225 Gram
  Gelatin 75 Gram
  Cold water 75 Milliliter (1 Large Spoon)
  Orange juice 225 Milliliter (3 Large Spoons)
  Double cream 150 Milliliter
  Egg whites 3
Directions

MAKING
1) In a saucepan, put the water and sugar. Gently heat till the sugar has dissolved, stirring all the while.
2) Add the fruit and continue cooking gently for some minutes till the juice begins to run out.
3) Sieve to make a puree and keep aside till it becomes quite cold.
4) In a small bowl, place the gelatine with the cold water. Allow to stand for about 3 minutes till the mixture becomes a sponge. Add the orange juice.
5) In a pan of simmering water, stand the bowl and let the gelatine dissolve. Allow to cool slightly and stir into the fruit puree. Allow to stand till the mixture has almost set.
6) Till it forms soft peaks, whisk the cream.
7) Whisk the egg whites till they are stiff.
8) Into the puree, stir the cream and then fold the mixture into the egg whites.
9) Turn the concoction into a 2-pint strong, moulded glass or ovenproof dish.
10) To freeze for storage, cover the dish with a lid of foil, label and place in the freezer.

SERVING
11) Thaw in the fridge overnight and serve as preferred. If desired, garnish with some whipped cream and fresh redcurrants before serving.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Freezed
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raspberry
Preparation Time: 
240 Minutes
Cook Time: 
20 Minutes
Ready In: 
260 Minutes
Servings: 
4

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