Red Currant And Raspberry Mousse Recipe
Summary
Preparation Time4 Hr 0 MinCooking Time20 Min
Ready In4 Hr 20 MinDifficulty LevelMedium
Health IndexJust EnjoyServings4
Ingredients
| Sugar | 100 Gram | |
| Water | 300 Milliliter | |
| Red currant | 225 Gram | |
| Raspberries | 225 Gram | |
| Gelatine | 75 Gram | |
| 1 x 75 ml spoon cold water | ||
| 3 x 75 ml spoons orange juice | ||
| 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.
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.
Chef
