Blackcurrant Mousse

What

450g blackcurrants fresh or frozen
6 tbsp of granular Canderel
3 tbsp Creme de Cassis
4 leaves of gelatine (follow instructions on pack)
120ml extra light creme fraiche
80ml Greek yogurt 0% fat
2 egg whites

How

Place the blackcurrants in a non-corrosive saucepan with 3 tbsp of water and the creme de cassis (if using) and set over a low heat.

Stir occasionally until the blackcurrants have released some juice, then cover and simmer gently for about 8 minutes or until the fruit is quite soft.

Meanwhile, prepare the gelatine by putting the leaves in a large bowl together with 3 tbsp of cold water, and leaving to stand for a few minutes until they soften.

Pour the softened gelatine & liquid plus an extra 3 tbsp of cold water into a small mixing bow. Stand the bowl in a pan of boiling water, stirring continuously, until the gelatine has completely dissolved.

Strain the hot blackcurrant juice onto the gelatine. Stir quickly before pressing the remaining blackcurrant pulp through the sieve into the gelatine mixture. 

Allow to cool for approximately 20 minutes then add the Canderel.

Leave until the mixture begins to set. This can take up to 1 ½ hours, but keep an eye on it, as it 'goes' suddenly. If you are in a rush, set the bowl over iced water and stir occasionally until it begins to set.

Fold the creme fraiche and yogurt into the blackcurrant mixture.

In a separate bowl, whisk the egg whites until they form soft peaks. 

Finally, fold the egg whites into the setting blackcurrant purée. Immediately spoon into a small serving bowl and chill until set. 

Important :
This recipe contains uncooked egg whites so is not suitable for pregnant women, the elderly, very young children or the infirm. You can substitute dried egg white powder instead.