Black Currant Mousse

Name: Black Currant Mousse
Ingredients: 1½ cups (360 ml) Black Currant Puree; 6 ounces (170 g) granulated sugar; 8 ounces (225 g) white chocolate, melted; ¾ cup (180 ml) cold water; 6 egg whites (¾ cup/180 ml); 3 cups (720 ml) heavy cream; 2 tablespoons (18 g) unflavored gelatin powder

Preparation info

4 pounds

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Because it sets fairly quickly, do not make this filling until you are ready to use it.

Ingredients

3 cups (720 ml) heavy cream
2 tablespoons (18

Garnish

Method

Whip the cream to soft peaks. Reserve in the refrigerator.
Sprinkle the gelatin over the water and set aside to soften.
Combine the egg whites and sugar. Heat the mixture over simmering water until it reaches 140°F (60°C), whipping constantly to prevent the egg whites from cooking on the bottom. Remove from the heat and immediately continue whipping u