1/4 cup sugar

2 Tbsp. water

3 cups black currants

1/4 cup milk

4 tsp. unflavored gelatin


1/2 cup black currant jam

1 cup creme de cassis* (black currant liqueur)

3 eggs, separated

1/4 cup sugar

1/2 tsp. vanilla

2 cups whipping cream


– Combine 1/4 cup sugar and water, boil for 2 minutes. Remove from heat. In blender combine syrup and currants, puree. Press through sieve and reserve 2 tablespoons of the puree for glaze. Stir milk into remaining puree. Set aside.

– Sprinkle gelatin over 1/4 cup of the cassis, heat gently until gelatin dissolves. Set aside. Bring puree-milk mixture to boil. In bowl, whisk together egg yolks and 2 tablespoons of the sugar, blend in hot milk mixture. Pour back into saucepan, cook gently, stirring frequently until mixture coats metal spoon. Stir in gelatin mixture and vanilla. Let cool, stirring occasionally.

– In bowl, beat egg whiles until stiff. Beat in remaining sugar, beating for 1 minute or until glossy firm. Whip cream, blend in remaining cassis. When black currant mixture is cool, fold in cream-cassis mixture, then beaten egg whites. Spoon into 10-inch springform pan. Smooth surface. Cover and refrigerate overnight or until firm.

-Glaze: Combine jam and reserved puree, bring to boil. Cool slightly and spoon over mousse.

Makes 10 to 12 servings. Can be made in advance and frozen.

* substitute black currant syrup if preferred