Blackcurrent And Mint Mousse
A pudding that speaks loudly of summer. Blackcurrants have a wonderful, intense, fresh fruityflavour. Even if you do not have a garden, mints are one of the easiest herbs to grow, in pots if necessary, and it is worth having a selection of different flavoured mints, such as applemint and spearmint, as each has its own variation of the basic mint flavour. For this recipe. I chose applemint, because it combines so well with blackcurrants.
450 G/1 LB BLACKCURRANTS
JUICE OF 1 LEMON
85 G/3 OZ CASTER SUGAR
LEAVES FROM A SMALL. BUNCH
OF APPLEMINT
2 TBSP WATER
1 TBSP POWDERED GELATINE
300 ML/10 FL OZ DOUBLE
CREAM, WHIPPED
150 ML/5 FL OZ STRAINED
GREEK YOGURT
DECORATION:
WHIPPED CREAM AND
MINT LEAVES
Gently cook the blackcurrants in a covered saucepan, shaking the pan occasionally, until the juices run. Leave to cool slightly, then pour the fruit and all the juice into a food processor or blender and add the lemon juice, sugar and mint. Mix until smooth. Pour into a bowl.
.
Put the water into a small heatproof bowl, sprinkle over the gelatine and leave for about 5 minutes to soften. Set the bowl over a saucepan of hot water, stirring occasionally, until the gelatine has dissolved. Remove the bowl from the saucepan and leave to cool slightly before stirring in a little of the blackcurrant mixture, then whisk this into the remaining blackcurrant mixture. Leave until just beginning to set.
In a clean, dry bowl, whisk the egg whites until stiff but not dry. Whisk the blackcurrant mixture and whisk together the cream and yogurt. Using a large metal spoon, gently fold the cream mixture into the blackcurrant mixture, followed by the egg whites. Spoon into glasses or a serving dish and leave in the refrigerator for 1-2 hours to set.
Decorate with whipped cream, if liked, and mint leaves.
