Red currant mousse

After posting about how we should embrace the red currant, I went downstairs and made some red currant mousse. It turned out to be quite pink and quite good–a very unusual taste of tartness and tang, sweet and perfumy.

Here’s what I did:

I cooked the red currants with some sugar for about 15 minutes. When they were quite cooked, I strained the mixture through a sieve to remove the seeds and skin. Then, I returned my red currant syrup to the stove and whisked in some corn starch. To make the mousse, I whipped some cream and folded in the red currant curd (exactly like lemon curd in consistency). C’est tout! Anyone else have any good ways of using red currants?

The very down side of it all was that I spent 45 minutes picking their tiny stems off… I would have liked to have had company for that.