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Red Berry Mousse

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Ingredients
  Frozen pitted red currants 1⁄4 Pound, seeded
  Pitted frozen blackberries 9 Ounce, seeded
  Superfine caster sugar 1⁄4 Pound
  Milk 1 Cup (16 tbs)
  Eggs 4
  Cornstarch 3 Tablespoon (Corn Flour)
  Sour cream 1⁄3 Cup (5.33 tbs) (Crme Fraiche)
  Raspberry 3 Tablespoon
Directions

Put the frozen redcurrants and blackcurrants in a bowl with half of the sugar and defrost in the microwave oven for 5 minutes on MEDIUM.
Stir.
Heat the milk in a cup on HIGH for 21/2 minutes.
Whisk the eggs with the remaining sugar in a bowl.
Add the cornstarch (cornflour).
Pour in the hot milk in a thin stream, whisking vigorously.
Stir in the sour cream (creme fraiche) and microwave, uncovered, for 5 minutes on HIGH, whisking after every minute.
Add the fruit and the raspberry liqueur.
Microwave, uncovered, on HIGH for 8 minutes, stirring twice during cooking time.
Stir the mousse again, then refrigerate, stirring from time to time to prevent a skin from forming.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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