Redcurrant mousse with red fruit coulis
- 300 g fresh currants
- 250 g plain fromage blanc or thick plain yoghurt
- 250 g of single cream
- very cold
- 200 g sugar
- 5 sheets of gelatine
- A few mint leaves to decorate
- (don't uses special low-fat yoghurt or cream as it the mousse wil not thicken properly)
Level of difficulty Easy
Preparation time 5mins
Cost Budget Friendly
Soak the gelatine sheets in a bowl of cold water and leave to soften a few minutes.
Boil 50 g of water in a saucepan, then remove from the heat. Squeeze the gelatine to remove the cold water then add them to the boiling water. Stir until completely dissolved.
Wash and clean the currants, leave some for the final decoration and pour the rest into a bowl.
Add the sugar, yoghurt or fromage blanc and dissolved gelatine.
Mix everything with a hand blender.
Pour the mixture into a bowl and place in the fridge until the mixture has the consistency of a thick cream (it usually takes 30 minutes).
Meanwhile, place the single cream, a whisk and a bowl in the freezer.
After 15 minutes, remove from the freezer and whisk well until nice and thick. You may prefer to use an electric mixer to do this!
Stir in the whipped cream to the fruit mixture.
Rinse 8 bowls or glasses under cold water, drain, then pour in the mousse - pour a little redcurrant juice in the bottom of each glass first and again a little on top once they're filled.
Place in the fridge for 4 hours.
Decorate the mousse with the redcurrants kept aside and a few mint leaves.