Blackcurrant Mousse

Blackcurrant Mousse

Blackcurrant Mousse

Preparation time: 30 minutes, plus chilling

Serves: 8 and contains 51 calories per serving

Ingredients:

450g Blackcurrants fresh or frozen

6 tbsp Canderel

3 tbsp Crème de Cassis

4 leaves of Gelatine (follow instructions on pack)

120ml extra light crème fraiche

80ml Greek yogurt 0% fat

2 Egg whites

Method:

Place the blackcurrants in a non-corrodible saucepan with 3 tbsp of water and the crème de cassis (if using) and set over a low heat. Stir occasionally until the fruit has released some juice, then cover and simmer gently for about 8 minutes or until the fruit is quite soft

Meanwhile, prepare the gelatine by placing the leaves in to a large bowl with 3 tbsp of cold water, leave to stand for a few minutes until it softens. Pour the softened gelatine and liquid plus an extra 3 tbsp of cold water in to a small mixing bowl, stand the bowl in a pan of boiling water stirring continuously until the gelatine has completely dissolved.  Strain the hot blackcurrant juice onto the gelatine. Stir quickly before pressing the remaining blackcurrant pulp through the sieve into the gelatine mixture. Allow to cool for approximately 20 minutes then add the Canderel.  Leave until the mix begins to set.  This can take up to 1 ½ hours, but keep an eye on it, as it 'goes' suddenly. If you are in a rush, set the bowl over iced water and stir occasionally until it begins to set. 

Fold the crème fraiche and yogurt in to the blackcurrant mixture.

In a separate bowl, whisk the egg whites until they form soft peaks.  Fold the egg whites into the setting blackcurrant purée. Immediately spoon into a small serving bowl and chill until set.  This recipe contains uncooked egg whites so it is not suitable for pregnant women, the elderly, very young children or the infirm.  You can substitute the fresh egg whites with dried egg white powder.

Log onto www.canderel.uk.com for more information on Canderel products, delicious recipe ideas and competitions or call Canderel Careline on 0800 731 3500 (UK) to receive a recipe booklet.

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