Redcurrant mousse recipe
Redcurrant Mousse recipe
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|100 g||sour cream|
|200 g||whipped cream|
Soak the gelatin in cold water. In a saucepan, bring the redcurrants with 100ml water and the sugar to a boil. Cook for 3-4 minutes, then take from heat and purée with a hand blender. Stir in the squeezed out gelatin. Allow to cool.
When the mixture starts to set, stir in the sour cream and fold in the whipped cream. Refrigerate for 5-6 hours before serving.
ca. 15 min
ca. 6 hrs
Grade of difficulty:
Calories per portion:
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