Black and red currant mousse recipes

Black and red currant mousse recipes

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Blackcurrant mousse is a French cuisine dish that is sweet, fluffy and airy. A flavorful accent is given to it by black currant juice or puree.

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

Useful properties of currant mousse

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, which prevent blood clots from forming in blood vessels.

Currant mousse recipes

The art of a culinary specialist 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 Russian flavor. Real sour cream is not sold in plastic bags in the store. Sour cream is "swept away" (removed with a spoon) from the whole natural milk settled in the refrigerator. Then it is kept until pleasant sourness. It lacks the sugary fat content of the separated "cream", it is velvety-tender in taste, and it 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 flavoring and aromatic bouquet goes well with black currant.


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

Step-by-step actions:

  1. Separate the yolks from the proteins in different dishes, beat.
  2. Place in a hot water bath and continue to whisk with a whisk for about 10 minutes until the entire mass turns into a foam.
  3. Transfer the dishes with the yolks to ice and, continuing to beat, bring to cool. Leave the dishes with foam in the cold.
  4. Squeeze the juice out of the black currant.
  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 until they are solid white foam.
  7. Without stopping whipping, carefully transfer the protein foam to the bulk, 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 adding the bulk to it. Remove the mousse in the refrigerator for "ripening". The exposure time is at least 6 hours.

Attention! Beat the yolks only with a whisk, the mixer will spoil the consistency and taste of the mass, it will lose its viscosity and will burst.

Red currant mousse with semolina

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


  • 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 more rich the porridge;
  • two large spoons of sugar.

Important! It is better to buy a sugar head and chop off as much of it as needed. Such sugar, in contrast to refined sugar and sand, gives a softer and less harmful syrup.

Step by step actions

  1. Squeeze juice from red currants.
  2. Pour the squeezed remnants of berries from a 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 skimming off the foam, pour semolina in a thin stream. When the mixture thickens, remove from heat and whisk until cool.
  4. Gradually add red currant juice without stopping whisking. You can use a blender to create fluffy lather.
  5. Pour into molds and place in the cold.

You can serve such a mousse with a 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 jar of whole natural milk and put it in the refrigerator for several hours. The settled cream will accumulate in the upper part of the jar - they are different 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. This cream has an exquisite taste.


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

Step by step actions

  1. Crush black currants together with fresh mint and rub through a sieve.
  2. Add honey to the mashed 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 whisk.

There are two ways to decorate and serve a meal.

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

Red currant mousse with yogurt

Yoghurt is necessary natural, with live sourdough. You can prepare it from whole milk, which must be evaporated by a third on the stove, cool, strain through cheesecloth and ferment. It thickens in a day. You can buy ready-made natural yogurt.


  • red currant - 500 g;
  • honey to taste;
  • half a glass of cottage cheese;
  • a glass of "live" yogurt.

Step by step actions

  1. Purée 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 in the cold to thicken.

The dish turns out to be tasty and healthy, provided that the cottage cheese is also used natural. This dish helps to fight obesity, 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 interrupt the delicate flavors and aromas of the dish. The consistency of this dish is firm, but softer than with gelatin. Mousse with agar-agar can be given different shapes by pouring the mass into curly molds.

You can use frozen black currants in this recipe.


  • 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. Whisk the defrosted currants in a blender 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 the whites into a foam, add agar-agar to them and beat again until smooth.
  5. Add blackcurrant mass and beat again.
  6. Pour into molds and refrigerate.

Shake the mousse out of the molds on a plate before serving.

Blackcurrant mousse with gelatin

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


  • 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 to a homogeneous state.
  3. Squeeze juice from black currant and add to sugar syrup.
  4. Strain the resulting mass, put on ice and beat with a whisk until the foam falls off.
  5. Pour the mass into molds and refrigerate to solidify.

You can garnish the finished dish with whipped cream.

Calorie content of currant mousse

The calorie content of black currant mousse is 129 kcal per 100 g, from red - 104 kcal. The data on the products used in the 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 lower the calorie content of currant mousse using agar-agar instead of gelatin, honey instead of sugar, yogurt instead of sour cream.


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

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

Watch the video: Redcurrant Almond Clafoutis from the Berkeley Bowl Cookbook