Blackcurrant Marble Mousse on a Crust

Preparation info
    • Difficulty


Appears in
A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

This mousse has a lovely marbled appearance and can be made with any good, strong-tasting fruit. It is especially delicious with purée made from stewed damsons or from stewed dried apricots. It is marbled with a mixture of cream and yoghurt which gives it a fresh taste. I have suggested flaked almonds for the top which give a good crunchy contrast but of course in the summer you could arrange fresh soft fruit on the top which would look and taste even better.