Red and black currant mousse

Frozen berries are easier to work with than fresh ones. You don’t have to sort out the currants, because all this has already been done before freezing. Although red currants are quite sour - they are a desirable product for dessert, these berries give the mousse a delicate pink color. Полуразмороженные ягоды высыпаем в кастрюлю. Если попадаются крупные зеленые веточки, их удаляем, на мелкие можно не обращать внимание.

Pour currant mix with water and put on the stove. Cook the berries for 6-7 minutes at a medium boil.

We remove the pan from the stove, making sure that the berries have reached maximum softness and begin to crack.

We filter the liquid, rub the currants through a sieve.

Mix the contents of the pan, heat, add granulated sugar.

When the berry base of the mousse boils, pour semolina into the pan. We set the minimum fire and cook the mousse for 3 minutes with constant stirring.

The most interesting stage is whipping. Semolina currant mousse should cool to room temperature, or just barely warm. Beat the mousse with an immersion blender at maximum speed. The mousse will gradually lighten, the semolina grains will disappear. As soon as the mass becomes light pink, it will have a characteristic mousse taste. Some people love this mousse texture with a slight hint of semolina. But it is better to continue whipping until the grains are completely dissolved.

Ready currant mousse is a thick lush and slightly porous foam. Pour the mousse into bowls or cognac glasses and put in the refrigerator for 3-4 hours. The cooled infused mousse will become dense. The prepared blackcurrant mousse can be refrigerated for 2-3 days.

You can lubricate biscuit cakes with cold mousse, fill sand baskets. But serving in transparent glasses with small mint leaves is considered a classic.
Enjoy your meal!