Tantalising colour, inebriating, strong aroma and unique, sophisticated tart flavour… I was completely taken aback by this new version of my staple yogurt and fruit mousse. The results of this experiment went well beyond my expectations and proved that black currant operates like a magic wand, taking everything to an unforgettable, superior sensory level.
I remember when already as a small, tanginess-loving child I was thrilled to be able to eat finally ripe black currants straight from the bush, hypnotised by the amazing aroma of both the fruits and the leaves. For long years, apart from its fresh form, the only black currant product I knew was my beloved tart, almost black jam which has no equals and is particularly excellent in cakes. Several years ago I started to infuse vodkas and quickly realised that the black currant one beats by far all the other fruit alcohols I have ever made. This light dessert will be one more reason I will impatiently wait every year for the short black currant season.
If you feel like experimenting other black currant recipes, you might like to try the amazing Black Currant Infused Vodka:
If you find only red currants, you can test them in this mousse too (though I don’t guarantee the results: I haven’t tried them yet this way) or check the fabulous hot and sweet red currant jelly at Eva’s Kitchen Inspirations.
TIPS: The amounts of gelatin depend sometimes on the brand. Leaves are sometimes bigger, sometimes smaller, powdered gelatin sometimes contains other products and doesn’t set as well as pure gelatin in powder… In short, the aim here is to use the amount of gelatin which sets 500 ml/2 cups/about 17 oz liquid. (The whole mousse mixture has more than 500 ml, so the mousse will be firm but not hard as a standard jelly).
The mousses keep well in the fridge for several days (up to five days if the fruits are fresh), but this particular black currant one loses a lot of its aroma after about two days. If you want to serve the mousse for a dinner, you can prepare it a day before. It will be ready after 30 minutes in the fridge.
The only annoying part here is removing the dry black currants tips, but it’s definitely worth the effort and time. I did it with small scissors.
Preparation: 10 minutes+ 2 – 3 hours in the fridge
Ingredients (serves 4):
300 g (about 10,5 oz) unsweetened natural yogurt (you can use also Greek yogurt, which will make this mousse creamier)
150 – 200 g (about 5 – 6 oz) black currants (hulled, with dry tips removed)
4 tablespoons confectioner’s sugar or sweetener (or no sugar if you prefer your mousse to be very tangy)
1 tablespoon gelatin in powder or other amount necessary to set 500 ml liquid, see TIPS above (you can use leaves too, in amounts necessary to set 500 ml/2 cups liquid)
some black currants for the decoration
Mix the black currants (without the dry tips!) in a food processor or a blender. Add the sugar and the yogurt (remove the liquid floating on the surface). Mix once more.
Taste and add more sugar if needed.
Dissolve the gelatin in 4 tablespoons warm water (if using leaves, soften them in cold water, squeeze and dissolve also in 4 tablespoons warm water).
In a food processor mix well the dissolved gelatin with the strawberry mixture.
Divide the mousse into serving dishes.
Put the mousse into the fridge for 2 -3 hours until it sets.
Serve very cold.