Blackcurrant and redcurrant mousse recipes

Blackcurrant mousse is a French cuisine dish, sweet, lush and airy. The flavor accent is given by blackcurrant juice or puree.

Instead of black, you can use red berries or any other product with a strong taste and aroma. This is the basis of the dish, the other two ingredients are auxiliary – components for foaming and fixing the shape, sweetener.

Useful properties of mousse with currants

Fresh juice with minimal heat treatment retains vitamin C, which is necessary for the prevention and inhibition of inflammatory processes in the body. In addition, the black berry contains vitamins B and P, which are especially beneficial for people with high blood pressure.

Red also contains vitamin C, but its main benefit is that it contains coumarins that prevent blood clots from forming in blood vessels.

Currant Mousse Recipes

The culinary art is manifested not in an exotic set of ingredients, but in the ability to prepare an exquisite dish from the most common products. A delicious dessert is eaten with pleasure, which means that it brings more benefits.

Blackcurrant mousse with sour cream

Sour cream smooths out the astringency and gives the dish a traditional flavor. Real sour cream is not sold in plastic packaging in the store. Sour cream is “swept away” (removed with a spoon) from whole natural milk that has settled in the refrigerator. Then stand it to a pleasant sourness. It lacks the sugary fat content of separated “cream”, it has a velvety-tender taste, and is added exclusively to ready-made dishes. And to enhance the classic taste, instead of sugar, you need to use honey, preferably buckwheat, since its flavor and aromatic bouquet goes well with blackcurrant.

Ingredients:

• a glass of fresh blackcurrant;
• two eggs;
• two large spoons of honey;
• half a cup of sour cream.

Step-by-step actions:

1. Separate the yolks from the proteins in different dishes, beat.
2. Put in a hot water bath and continue whisking with a whisk for about 10 minutes until the whole mass turns into foam.
3. Transfer the bowl with the yolks to the ice and, continuing to beat, bring to a chill. Leave dishes with foam in the cold.
4. Squeeze juice from blackcurrant.
5. Part of the juice must be added to the cooling mass. This should be done gradually, without stopping the whipping process. The dishes with the resulting mass must be lowered into a bucket of ice.
6. Beat the egg whites with a mixer in a snow-white strong foam.
7. Without stopping whipping, carefully shift the protein foam into the main mass, bring it to a fluffy consistency and, tightly closing the lid, put it in the refrigerator.
8. Combine the remaining blackcurrant juice, honey and sour cream in one bowl and put it on ice.
9. Beat the sour cream sauce with a whisk, gradually reporting the main mass into it. Put the mousse in the refrigerator to “ripen”. The holding time is at least 6 hours.

Redcurrant mousse with semolina

Semolina is very useful, but few people like to eat it in the form of porridge. Currant mousse with semolina will be a great alternative. For the manufacture of semolina, durum wheat is used, they are more nutritious, which means that the dessert will turn out not only tasty, but also satisfying.

Ingredients:

• red currant -500 g;
• two tablespoons of semolina;
• one and a half glasses of water – you can increase or decrease the volume to taste, the less water, the richer the porridge;
• two large spoons of sugar.

Step by step actions

1. Squeeze juice from red currant.
2. Pour the squeezed remains of berries from the sieve with cold water, put on fire, bring to a boil and boil for several minutes.
3. Strain the broth, add sugar and put on fire. Boil liquid syrup, periodically removing the foam, pour semolina in a thin stream. When the mixture thickens, remove it from the heat and beat with a whisk until cool.
4. Gradually add the redcurrant juice, continuing to beat. You can use a blender to create fluffy foam.
5. Pour into molds and refrigerate.

You can serve such a mousse with honey broth.

Blackcurrant mousse with cream

It is possible to use store-bought cream in the recipe, but it is better to make it yourself. To prepare them, you need to buy a three-liter can of whole natural milk and put it in the refrigerator for several hours. The settled cream will accumulate at the top of the jar – it differs in color from the rest of the milk. They must be carefully drained into a separate bowl, but they cannot be stored for a long time, even in the refrigerator. These creams have an exquisite taste.

Ingredients:

• blackcurrant – 500 g;
• honey to taste;
• a glass of cream.

Step by step actions

1. Crush blackcurrants with fresh mint and rub through a sieve.
2. Add honey to the pureed mass, put on fire and, stirring, bring to a boil, immediately remove from heat.
3. Cool quickly by placing the dishes in cold water and beat.

There are two ways to decorate and serve the dish.

1. Put the cream on ice and beat. In one bowl, combine the mass of blackcurrant with cream, but without stirring, but in layers. The finished dish resembles coffee with a pattern of whipped cream.
2. Combine the blackcurrant mass with cream, put on ice and beat until smooth.

Redcurrant mousse with yogurt

Yogurt is needed natural, with live sourdough. It can be prepared from whole milk, which must be evaporated by a third on the stove, cooled, strained through cheesecloth and fermented. It thickens up in a day. You can buy ready-made natural yogurt.

Ingredients:

• red currant – 500 g;
• honey to taste;
• half a glass of cottage cheese;
• a glass of “live” yogurt.

Step by step actions

1. Puree currants in a blender, rub through a sieve.
2. Add honey, put on the stove and bring to a boil, but do not boil.
3. Cool quickly by placing the dishes in cold water, beat.
4. Add cottage cheese with yogurt to the mass and beat again.
5. Put it in the cold to thicken.

The dish turns out tasty and healthy, provided that the cottage cheese is also used natural. This dish helps to fight excess weight, it is low-calorie and at the same time nutritious.

Blackcurrant mousse with agar-agar

Agar-agar is a natural gelling agent, it holds the shape together and does not interrupt the delicate flavors and aromas of the dish. The consistency of this dish is elastic, but more tender than with gelatin. Mousse with agar-agar can be given various shapes by pouring the mass into curly molds.

You can use frozen blackcurrants in this recipe.

Ingredients:

• black currant -100 g;
• two eggs;
• two teaspoons of agar-agar;
• half a glass of cream;
• sugar – 150 g;
• water – 100 ml.

Step by step actions

1. Beat the defrosted currants in a blender along with the yolks and cream.
2. Put the whipped mass on the fire and, stirring, bring to a boil, remove from heat and cool.
3. Dissolve agar-agar in water, put on fire, bring to a boil, add sugar and cook for 2 minutes.
4. Beat egg whites until stiff, add agar-agar and beat again until smooth.
5. Add blackcurrant mass and beat again.
6. Pour into molds and refrigerate.

Before serving, shake the mousse out of the molds onto a plate.

Blackcurrant mousse with gelatin

This dish came to us from German cuisine, since the French do not add gelatin to mousses. It is more correct to call this dish “whipped” jelly.

Ingredients:

• blackcurrant – 500 g;
• half a cup of sugar;
• one tablespoon of gelatin;
• half a cup of water;
• cinnamon – on the tip of a knife.

Step by step actions

1. Soak gelatin in water.
2. Boil liquid sugar syrup, add soaked gelatin to it and bring the mixture to a homogeneous state.
3. Squeeze juice from blackcurrant and add to sugar syrup.
4. Strain the resulting mass, put on ice and beat with a whisk until foam flakes fall.
5. Pour the mixture into molds and refrigerate to set.

The finished dish can be decorated with whipped cream.

Calorie currant mousse

The calorie content of blackcurrant mousse is 129 kcal per 100 g, of red currant mousse – 104 kcal. Data on products used in mousse recipes are as follows (per 100 g):

• cream – 292 kcal;
• sour cream – 214 kcal;
• gelatin – 350 kcal;
• agar-agar – 12 kcal;
• yogurt – 57 kcal;
• semolina – 328 kcal;

Based on these data, you can independently reduce the calorie content of currant mousse using agar-agar instead of gelatin, honey instead of sugar, yogurt instead of sour cream.

Conclusion

Blackcurrant mousse gives the table a festive look. It should be served in beautiful dishes and do not spare imagination for decorating it.

You can make a cake from mousse by layering any cakes with it, or make a platter – blackcurrant mousse goes well with chocolate.