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    Home » Blog posts by Rosanna ETC » Desserts

    Blackcurrant Mousse Cake

    Published: Mar 15, 2022 by Rosanna Stevens · This post may contain affiliate links · 13 Comments

    A smooth and creamy blackcurrant mousse cake with biscuit base that guarantees adoration from whomever you serve it to!

    Blackcurrants have a lot of natural pectin in them, which makes them ideal for recipes like mousse as you don't need an enormous amount of gelatin and it stays nice and light and airy.

    To make this blackcurrant mousse cake there are four stages. We need to make a sabayon with egg yolks, sugar and water which might seem daunting but it's easy once you know how. The egg yolks, sugar and water are whisked together in a bowl over a saucepan of steaming hot water to slowly cook the eggs over indirect heat without scrambling them. This is then combined with the blackcurrant coulis and gelatine, and chilled briefly to begin setting. We lightly whip some cream and make meringue out of egg whites and sugar, and fold those elements into the bowl before pouring over a biscuit base. This sets overnight, and then finally we top the blackcurrant mousse cake with a thin layer of blackcurrant jelly.

    Blackcurrant Mousse Cake with a stack of dessert plates

    I love blackcurrant desserts as they work for all seasons. Whilst they are ripe and in season in summertime, the rich and tart flavour lends itself well to winter too.

    This blackcurrant mousse cake is a wonderful dinner party dessert as it's full of flavour but not too heavy. I prefer a mousse cake to a cheesecake, it's a more refreshing end to a meal and it also allows you to show off your cooking prowess!

    Jump to:
    • Ingredients
    • Instructions
    • Frequently Asked Questions
    • Plating suggestions
    • Wine pairing
    • Substitutions and Variations
    • Equipment
    • Storage
    • Top tip
    • Blackcurrant Mousse Cake
    • Food safety
    A slice of blackcurrant mousse cake about to be served.

    Ingredients

    A note for readers from the USA! I am British so a) when I say biscuit it means cookie and b) I use digestive biscuits as the base for this dish along with the shortbread biscuits/cookies. But anyone in the USA will not be able to find digestive biscuits, so use Graham crackers or Belvita soft bakes instead.

    Ingredients including eggs, sugar, cream, blackcurrant coulis, butter, gelatinous and biscuits.
    • Blackcurrants
    • White granulated sugar
    • Large eggs
    • Double cream / heavy cream
    • Leaf gelatine
    • Powdered gelatin
    • Icing sugar / confectioners sugar
    • Water
    • Digestive biscuits / Graham crackers / Belvita soft bakes
    • Shortbread biscuits
    • Lemon zest
    • Butter

    See the recipe card for quantities.

    Instructions

    Measure out your ingredients and equipment.

    Make your blackcurrant coulis by blending the blackcurrants in a food processor and then sieving to remove the seeds. Don't skip this step, they have SO many seeds that will make this mousse unpleasant for your teeth if you leave them in.

    Put the leaf gelatin into some water to allow it to soften.

    Separate your egg whites and egg yolks into separate mixing bowls. Take care not to get any yolk in your egg whites. Use your largest bowl for the egg yolks as all the components will eventually be added into this one.

    Put the bowl of egg whites to one side.

    Now make your sabayon from your egg yolks in the large mixing bowl.

    Heat a saucepan of water that the bowl can sit on top of without the water touching the bottom of the bowl. Bring it to a boil and then turn the heat down to low so it's steaming and barely simmering.

    Add half of the sugar and the water to the egg yolks and whisk together. Place the bowl on top of the saucepan of steaming hot water and continue to whisk vigorously for five minutes.

    The sabayon will turn a pale creamy colour and then begin to thicken as it cooks. You will know it is ready when it is thick and gloopy and is also quite hot to touch.

    A bowl of sabayon that is pale, creamy and thick

    Take the bowl off of the saucepan and whisk in the gelatin. Squeeze it in your hand first to wring out any excess water.

    Once it is all incorporated and dissolved, whisk in your blackcurrant coulis. This is now the base of your blackcurrant mousse.

    A bowl with the sabayon mixed with blackcurrant coulis and gelatinous to form the base of the mousse

    Place this bowl in the fridge for 30 minutes and make your other blackcurrant mousse components.

    To make the biscuit base, melt the butter in a saucepan and put the biscuits/cookies in a bowl. Crush them to a crumb with the end of a rolling pin, add the grated lemon zest and then pour over the melted butter. Stir through to coat all the crumbs in butter.

    A bowl full of biscuits or cookies being crushed with the end of a rolling pin for the biscuit base

    Pour the buttery biscuits into the cake tin and spread evenly across the base. Press them down to compress and form a solid layer. Set to one side in a cool place.

    Lightly whip your cream, but don't let it get too stiff or it will be hard to incorporate into your mousse mixture.

    Whisk your egg whites until they are white and frothy and form soft peaks, then slowly add the rest of the sugar. Once it has gone opaque and has a glossy sheen, it is ready.

    Gently fold your whipped cream into the blackcurrant mousse mixture, we want to take care at this stage to not knock any air out and keep it as light as possible.

    Now add the meringue in three stages, again gently folding it in to maintain the light and airy texture. Don't overwork it, but make sure it's all incorporated.

    Folding the meringue into the blackcurrant mousse mixture using a spatula

    Pour the mousse mixture on top of the biscuit base and leave to set for 4-6 hours or overnight. Do not worry too much about it not being completely smooth, it will settle in the fridge plus we are covering the top with the blackcurrant jelly layer!

    Finally using the last of your coulis, make the blackcurrant jelly layer for the top.

    Put a half teaspoon of powdered gelatin into two tablespoons of warm water and stir it until it has dissolved.

    Add the gelatin mix and a heaped teaspoon of sieved icing/powdered sugar to the coulis and stir to combine.

    Pour over the top of the blackcurrant mousse cake and allow it to set for a few hours more.

    Blackcurrant jelly being poured over the top of the blackcurrant mousse cake to set in a layer on the top

    Turn your blackcurrant mousse cake out of its cake tin carefully, slice up and serve!

    Blackcurrant Mousse Cake with a stack of dessert plates

    Hint: Use a hot knife to cut this blackcurrant mousse cake and create perfect clean lines. Pour some boiling water over the knife blade (be careful!), wipe the water off and use immediately.

    Frequently Asked Questions

    Can I use frozen blackcurrants?

    Yes, this blackcurrant recipe works with either fresh or frozen blackcurrants. I make it with frozen blackcurrants as I have so many bags of them still leftover from last year's garden harvest!

    How does blackcurrant taste?

    Blackcurrants are a small, dark fruit with a seed that are not naturally very sweet, so need added sugar to make them palatable. Blackcurrants have a very tart, slightly sour taste but are delicious when mixed with sugar or sweetener. They are high in antioxidants and vitamin C and have a variety of uses in cooking. Most people prefer cooked blackcurrants to raw, and they work well in fruity desserts like this blackcurrant mousse cake!

    Can I make this blackcurrant mousse without gelatin?

    A setting agent such as agar agar or carrageenan can be used instead of the gelatin in the mousse part of this blackcurrant recipe.

    Plating suggestions

    The rich and vibrant purple colour of the blackcurrant will look best on a white plain coloured plate. To add a bit more colour and interest you could add a sprig of mint.

    Wine pairing

    I'd serve a light French dessert wine like a Monbazillac. We want the flavour of the blackcurrant to sing so something lightly sweet with some character that won't overpower it is ideal.

    Substitutions and Variations

    Here are a few ways you can change up this blackcurrant mousse cake to suit you.

    • Dairy free - Use a thick oat cream instead to make this dairy free
    • Other fruits - Try this blackcurrant mousse cake recipe with other fruits like raspberry

    Equipment

    You will need

    • 3 mixing bowls
    • Whisks, spatulas and spoons
    • 1 saucepan
    • Electric whisk or stand mixer
    • Cake tin measuring 23cm or 9 inches, ideally springform with a loose bottom.

    Storage

    Store the blackcurrant mousse cake in the fridge until ready to eat. It will keep for 3-4 days.

    This recipe does not freeze well.

    Top tip

    I like to measure out all my ingredients and then lay them out in order in separate bowls or Tupperware. Keep the cream and meringue ingredients separate until you need them to save confusion!

    Also, use a potato masher to compress the biscuit base into the tin, it works wonders!

    A blackcurrant Mousse Cake with a stack of dessert plates

    Blackcurrant Mousse Cake

    A smooth and creamy blackcurrant mousse cake with biscuit base that works so well as a dinner party dessert.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 1 hr 30 mins
    Setting time 1 d
    Total Time 1 d 1 hr 30 mins
    Course Dessert
    Cuisine American
    Servings 10 people
    Calories 285 kcal

    Equipment

    • 3 Mixing bowls
    • 1 electric whisk or stand mixer
    • 1 Large saucepan
    • 1 23cm / 9 inch cake tin

    Ingredients
     
     

    Sabayon

    • 50 grams white granulated sugar
    • 4 tablespoon water
    • 6 egg yolks
    • 400 grams blackcurrants (creates half the weight of coulis)
    • 8 grams leaf gelatin

    Meringue

    • 3 egg whites
    • 30 grams white granulated sugar

    Whipped cream

    • 300 ml double cream

    Biscuit base

    • 7 digestive biscuits or graham crackers
    • 7 shortbread biscuits /cookies
    • 1 tablespoon lemon zest (grated)
    • 80 grams butter

    Blackcurrant jelly topping

    • 400 grams blackcurrant coulis (creates half the weight of coulis)
    • 1 teaspoon powdered gelatin
    • 2 tablespoon warm water
    • 1 tablespoon icing sugar /confectioners sugar

    Instructions
     

    • Measure out all the ingredients and separate the elements for each part
    • Separate your egg whites and egg yolks into separate mixing bowls. Take care not to get any yolk in your egg whites. Use your largest bowl for the egg yolks as all the components will eventually be added into this one.
    • Put the leaf gelatin into some water to allow it to soften. 

    Blackcurrant coulis

    • Make your blackcurrant coulis by blending the blackcurrants in a food processor and then sieving to remove the seeds.
    • Divide the coulis into two, for the mousse and the topping

    Sabayon

    • Now make your sabayon from your egg yolks in the large mixing bowl.
    • Heat a saucepan of water that the bowl can sit on top of without the water touching the bottom of the bowl. Bring it to a boil and then turn the heat down to low so it's steaming and barely simmering. 
    • Add the sugar that is for this part of the recipe, and the water to the egg yolks and whisk together. Place the bowl on top of the saucepan of steaming hot water and continue to whisk vigorously for five minutes. 
    • The sabayon will turn a pale creamy colour and then begin to thicken as it cooks. You will know it is ready when it is thick and gloopy and is also quite hot to touch. 
    • Take the bowl off of the saucepan and whisk in the gelatin. Squeeze it in your hand first to wring out any excess water.
    • Once it is all incorporated and dissolved, whisk in your blackcurrant coulis. This is now the base of your blackcurrant mousse. 
    • Place this bowl in the fridge for 30 minutes and make your other blackcurrant mousse components. 

    Biscuit base

    • To make the biscuit base, melt the butter in a saucepan and put the biscuits/cookies in a bowl. Crush them to a crumb with the end of a rolling pin, add the lemon zest and then pour over the melted butter. Stir through to coat all the crumbs in the butter. 
    • Pour the buttery biscuits into the cake tin and spread evenly across the base. Press them down to compress and form a solid layer. Set to one side in a cool place. 

    Meringue

    • Whisk your egg whites until they are white and frothy and form soft peaks, then slowly add the rest of the sugar. Once it has gone opaque and has a glossy sheen, it is ready. 

    Assembling the mousse

    • Lightly whip your cream, but don't let it get too stiff or it will be hard to incorporate into your mousse mixture. 
    • Gently fold your whipped cream into the large bowl of blackcurrant mousse mixture.
    • Now add the meringue in three stages, again gently folding it in to maintain the light and airy texture. Don't overwork it, but make sure it's all incorporated. Using a large metal spoon helps. 
    • Pour the mousse mixture on top of the biscuit base and leave to set for 4-6 hours or overnight. Do not worry too much about it not being completely smooth, it will settle in the fridge, plus we are covering the top with the blackcurrant jelly layer! 

    Blackcurrant jelly topping

    • Finally using the last of your coulis, make the blackcurrant jelly layer for the top. 
    • Put a teaspoon of powdered gelatin into two tablespoons of warm water and stir it until it has dissolved. 
    • Add the gelatin mix and a heaped teaspoon of sieved icing sugar to the coulis and stir to combine. Add more sugar to taste.
    • Pour over the top of the blackcurrant mousse cake and allow it to set for a few hours more. 

    Serving your blackcurrant mousse cake

    • Run a knife around the outside of the mousse cake to loosen it from the edge of the tin. Run the knife under hot water first to give a cleaner cut.
    • Carefully remove the cake tin.
    • Slice the mousse cake using a hot, sharp knife and serve.

    Video

    Nutrition

    Calories: 285kcalCarbohydrates: 28gProtein: 6gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 151mgSodium: 115mgPotassium: 219mgFiber: 1gSugar: 13gVitamin A: 708IUVitamin C: 73mgCalcium: 76mgIron: 2mg
    Keyword blackcurrant mousse cake
    Tried this recipe?Let us know how it was!

    Food safety

    If you are using eggs from chickens who have been vaccinated against salmonella then it is safe for pregnant women to eat this mousse cake. If you aren't sure, best to play it safe and avoid it.

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    Comments

    1. Evelyn says

      March 15, 2022 at 8:03 pm

      5 stars
      Delicious! My guests loved this, so light and airy. Thank you for the recipe!

      Reply
    2. nancy says

      March 16, 2022 at 7:14 pm

      5 stars
      easy to make with huge pay offs - would recommend

      Reply
    3. Andrea says

      March 17, 2022 at 2:57 am

      5 stars
      this cake is the absolute best! not only is it delicious, but it's so pretty too! lovee!

      Reply
    4. Shilpa says

      March 17, 2022 at 5:11 am

      5 stars
      This was so delicious. I used frozen blackcurrants and it worked so well!!

      Reply
    5. Toby says

      March 21, 2022 at 12:04 pm

      5 stars
      Really delicious and an easy to follow recipe

      Reply
    6. Kate says

      March 21, 2022 at 1:37 pm

      5 stars
      Blackcurrents are my absolute favourite and this dish is the perfect dessert to serve at a dinner party or picnic.

      Reply
    7. Penelope Wray says

      July 18, 2022 at 1:35 pm

      In the process of making this....is it possible to freeze it successfully. I have got enough to do two!!

      Reply
      • Rosanna Stevens says

        July 18, 2022 at 2:19 pm

        Hi Penelope, so pleased you're trying it! However, it does not freeze well - I tried freezing it myself and it doesn't keep its integrity or texture well upon defrosting. If I were you I'd find a friend and gift the other one! You never know what karma might bring you in return...

        Reply
    8. Magz Guy says

      July 22, 2022 at 5:43 pm

      5 stars
      How much warm water do you use for the gelatin powder please?

      Reply
      • Rosanna Stevens says

        July 22, 2022 at 5:48 pm

        HI Magz, thank you for pointing out that error to me, I will add that information into the recipe now! But I used 2 tablespoons of warm water. Enjoy!

        Reply
        • Magz says

          July 23, 2022 at 9:08 am

          Thank you! Going to have a go today 😁

          Reply
    9. Magz Guy says

      July 23, 2022 at 10:02 am

      For the jelly, is it 400g coulis or 400 blackcurrants made into coulis? Sorry!

      Reply
      • Rosanna Stevens says

        July 23, 2022 at 12:08 pm

        Don't worry! It's 400 grams of blackcurrants, which then creates roughly half the weight in coulis once you have sieved out all the seeds (there are SO many seeds)

        Reply

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    Rosanna Stevens opening a bottle of champagne.

    Rosanna Stevens opening a bottle of champagne.

    I'm Rosanna, a trained chef, published writer and food and style fanatic. I believe in using food and drink to make every day an event with fresh and seasonal produce, wine pairings and a perfectly styled plate.

    I write for publications in the UK, USA and Central America on food, travel and the destinations I love and have also created several recipe ebooks and Stop The Scroll, a beginner's guide to food styling and photography. Thanks for being here!

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