Blackcurrant mousse is a fragrant and delicate dessert that can be prepared both from frozen currant berries and fresh ones. Semolina is added to the dessert, you don't have to worry - it is not felt at all in the finished mousse, due to which the delicacy will turn out to be airy and more tender, with an amazingly rich taste and light sourness.
It is necessary
- - 500 ml of water;
- - 200 g of black currant;
- - 100 g of sugar;
- - 4 tbsp. tablespoons of semolina;
- - White chocolate.
Instructions
Step 1
Sort out the black currants, remove all twigs and leaves, rinse, rub through a fine strainer. Pour the resulting cake with cold water, and set aside the currant puree for now.
Step 2
Heat the cake to a boil, cook for five minutes, then strain, mix the resulting broth with currant puree and the specified amount of sugar.
Step 3
Return homogeneous mass to heat, bring to a boil. Introduce semolina in a thin stream, cook until a mushy mixture is formed, stirring constantly with a whisk so that no lumps form. After that, remove the base for the future mousse from the heat, cool completely.
Step 4
Place the dish with the base in a bowl of ice, beat until fluffy. Beat with a mixer at high speed, this should take about five minutes.
Step 5
Spread the resulting blackcurrant mousse in bowls or portioned salad bowls, put in the refrigerator to cool.
Step 6
Rub the white chocolate on a fine grater, sprinkle it on the finished mousse just before serving. Mousse can be served as a stand-alone dessert or as a decoration for any pastry.
