Currant Apple Mousse Recipes

Currant Apple Mousse Recipe

Ingredients :

175g/ 6oz

175ml/ 6 fl oz


250ml/ 8 fl oz

225g/ 8 oz

30ml/ 2 tbsp


5ml/ 1 tsp

2.5ml/ 1/2 tsp



red wine, plus a little extra for topping up

crisp eating apples, cored, peeled and sliced


caster sugar

corn flour

egg yolks

vanilla essence


egg whites

few drops of pink food coloring (optional)

seedless black grapes, a little caster sugar and mint leaves to decorate

Method :
  1. Soak the currants in the red wine for 60-90 minutes.
  2. Drain and set aside.
  3. Strain the wine through a fine sieve, then top up with more wine as necessary to bring back up to 175ml/ 6 fl oz.
  4. Meanwhile, put the apples in a pan and cook with the water and three-quarters of the sugar until soft.
  5. Cook, then process the apples in a food processor and return the puree to the pan.
  6. Blend together the corn flour and red wine and pour it into the puree.
  7. Cook for 8-10 minutes, stirring constantly.
  8. Add the food coloring, if using.
  9. Beat the egg yolks in a bowl with the remaining sugar and the vanilla essence until pale and thick.
  10. Whisk the apple mixture slowly into the egg yolks.
  11. Add the cinnamon and beat until smooth.
  12. Chill until thickened.
  13. Reserve 5ml/ 1tsp of the egg white for decorating and whisk the remainder until stiff.
  14. Fold the currants and the whisked egg whites into the apple mixture, pour into glasses and chill.
  15. Meanwhile, make the frosted grapes.
  16. Brush the black grapes with a little of the reserved egg white and sprinkle with caster sugar.
  17. Leave to dry.
  18. Use with the mint leaves to decorate the mousse, and serve.

Serves 4-6

This Romanian recipe uses crisp apples and currants, macerated in red wine, to make a creamy mousse.

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