Recipes for black and red currant mousse

Blackcurrant mousse is a French dish that is sweet, fluffy and airy. Black currant juice or puree gives it a flavor accent.

Instead of black berries, 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.

Beneficial properties of currant mousse

Fresh juice, with minimal heat treatment, retains vitamin C, which is necessary to prevent and inhibit inflammatory processes in the body. In addition, black berries contain vitamins B and P, which are especially useful for people with high blood pressure.

Red also contains vitamin C, but its main benefit is that it contains coumarins, which prevent the formation of blood clots in blood vessels.

Currant mousse recipes

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

Blackcurrant mousse with sour cream

Sour cream smoothes out the astringency and gives the dish a traditionally Russian taste. Real sour cream is not sold in plastic containers in the store. Sour cream is “swept” (skimmed off with a spoon) from whole natural milk that has settled in the refrigerator. Then it is aged until pleasantly sour. It lacks the cloying fat content of separated “cream”, it has a velvety-delicate 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, as its flavor and aromatic bouquet goes well with black currants.

Ingredients:

• a glass of fresh black currants;
• two eggs;
• two large spoons of honey;
• half a glass of sour cream.

Step by step steps:

1. Separate the yolks from the whites into different bowls and beat.
2. Place in a hot water bath and continue whisking for about 10 minutes until the entire mass turns into foam.
3. Place the bowl with the yolks on ice and continue whisking until cooled. Leave the dishes with foam in the cold.
4. Squeeze juice from blackcurrants.
5. Some of the juice should be added to the cooling mass. This should be done gradually, without stopping the beating process. The container with the resulting mass should be placed in a bucket of ice.
6. Beat the egg whites with a mixer into a snow-white, strong foam.
7. Without stopping whipping, carefully transfer 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 place it on ice.
9. Whisk the sour cream sauce, gradually adding the bulk of the mixture into it.Place the mousse in the refrigerator to “ripen”. Exposure time - at least 6 hours.

Redcurrant mousse with semolina

Semolina is very healthy, but few people like to eat it in the form of porridge. Currant mousse with semolina will be an excellent alternative. Durum wheat is used to make semolina; it is more nutritious, which means the dessert will be not only tasty, but also filling.

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 currants.
2. Pour cold water over the squeezed remaining berries from the sieve, put on fire, bring to a boil and boil for several minutes.
3. Strain the broth, add sugar and put on fire. Boil the liquid syrup, skimming the foam periodically, and add semolina in a thin stream. When the mixture thickens, remove it from the heat and whisk until cool.
4. Gradually add red currant juice, whisking continuously. You can use a blender to create a fluffy foam.
5. Pour into molds and refrigerate.

You can serve this mousse with honey infusion.

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 jar 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 need to be carefully poured into a separate container, but they cannot be stored for a long time, even in the refrigerator. This cream has an exquisite taste.

Ingredients:

• black currant - 500 g;
• honey to taste;
• a glass of cream.

Step by Step Actions

1. Crush the blackcurrants along 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 bowl in cold water and whisk.

There are two ways to decorate and serve the dish.

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

Redcurrant mousse with yoghurt

Yogurt must be natural, with live yeast. You can prepare it from whole milk, which needs to be reduced by a third on the stove, cooled, strained through cheesecloth and fermented. It thickens within 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 the currants in a blender and 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 bowl in cold water and whisk.
4. Add cottage cheese and yogurt to the mixture and beat again.
5. Place in the cold to thicken.

The dish turns out tasty and healthy, provided that the cottage cheese used is also natural. This dish helps fight excess weight, it is low in calories 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 overpower the delicate flavors and aromas of the dish. The consistency of this dish is elastic, but softer than with gelatin. Mousse with agar-agar can be given different shapes by pouring the mixture into shaped 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. Place the whipped mixture on the fire and, stirring, bring to a boil, remove from the 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 the whites until foamy, add agar-agar to them 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 would be more correct to call this dish “whipped” jelly.

Ingredients:

• black currant - 500 g;
• half a glass of sugar;
• one tablespoon of gelatin;
• half a glass 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 until smooth.
3. Extract the juice from the blackcurrants and add to the sugar syrup.
4. Strain the resulting mass, put on ice and beat with a whisk until the foam flakes fall off.
5. Pour the mixture into molds and place in the refrigerator to harden.

The finished dish can be decorated with whipped cream.

Calorie content of currant mousse

The calorie content of black currant mousse is 129 kcal per 100 g, and that of red currant mousse is 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 by 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 spare no imagination in decorating it.

You can make a cake from the mousse, layering it with any cake layers, or make an assortment - blackcurrant mousse goes well with chocolate.

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