Tuesday, 21 June 2011
100 posts and a midsummer mousse...
Enough already! Ive written 100 blogs and am just pretty pleased with it, so heres a recipe to celebrate...
I chose this especially as weve just had our best crop of blackcurrants ever, and we got to them before the blackbirds...its also the nicest mousse ive ever had, not too sweet, not too sharp and super light...
50g caster sugar
2tsp lemon juice
125ml double cream
2 egg whites
Rub the blackcurrants through a sive, then make up the puree to 150ml with water
Combine the puree, sugar and lemon juice in a mixing bowl. Place 2tsp water in a small heatproof bowl and sprinke the gelatine on to the liquid. Set aside for 15 mins until the mixture feels spongy. Stand the bowl over a saucepan until it ahs dissolved completely. Cool slightly
Fold a little bit of the blackcurrant puree into the cooled gelatine, then whisk this mixture into the bowl of blackcurrant puree. Leave in a cool plce until the mixture starts to set.
In a deep bolw, whip the cream until it holds its shape, then fold in the blackcurrant mixture with a metal spoon. Whisk the eggwhites in a grease free bowl, just as you would for meringues, and then fold in. Mix it up thoroughly but dont overmix!
The whole thing can then be poured into a glass dish, a wetted mould or individual glasses. Refrigerate for 1 - 2 hours until set, turn out, decorate and your good to go...