Blackcurrant cheese
mousse
 

Blackcurrant cheese mousse makes a delightful dessert with just enough tartness to clear the

palate after a rich meal.

Preparation Time             15  Mins

Cooking Time                 20  Mins

Elapsed Time                   3  Hrs

Ingredients

For     4  portions

230 gms           Blackcurrants

110 gms           Cheese  - soft

2                    Eggs  - separated

10 gms             Gelatine

2 tbs               Honey

4 tbs               Water  - warm

4 tbs               Wine  - red

Method

Put the blackcurrants into a saucepan, with the honey and wine. Cover them and heat them

gently for 10 minutes or until they are soft and juicy.  Purée them through a mouli.

In a small pan, soak the gelatine in the warm water.

Put one tablespoon of the blackcurrant purée into each of four glass dishes.

Return the remainder of the purée to a cleaned pan and put it on a very low heat.  Beat in the

egg yolks, one at a time, and cook stirring but  without boiling.  The mixture should have the

texture of custard and coat the back of a wooden spoon.

Gently melt the gelatine and stir it into the thickened purée.  Cool the mixture.

Put the cheese into a bowl and gradually beat in the blackcurrant purée.

Stiffly whip the egg whites and fold them into the rest.   Pile the mousse into the bowls. 

Leave them in a fridge to set.

Wine recommendations

Conventional

          Barsac

Adventurous

          Crème de Cassis