Last week I made sugar free red currant syrop, using my second red
currant harvest, to brew fermented ginger - red currant lemonade.
The lemonade was a bit of a disaster. The taste was way too acidic.
I really need to buy a more precise scale because 0,3 gr of stevia seems
to be different each time or most of the natural sugars in the red
currants was eaten by the fermentation :-)
I used the leftover syrop for an experiment…
Is it possible to make a super easy and quick red currant mousse?
Traditional mousse recipes aren’t very difficult but do take time.
To prepare a traditional mousse your need to use a combination of eggs,
beaten and cooked au bain marie or whipped egg whites.
Then you prepare the fruit puree or coulis and mix this with soaked
gelatine leaves. To finish by mixing this with whipped cream and the
eggs and/or egg whites.
I tried “Alpro Soya op te kloppen” for a recipe af few weeks ago.
The name “Alpro Soya op te kloppen” (Alpro Soya to be whipped) must be
the result of a marketing meeting on a Monday morning or very late
Friday evening…
Maybe and idea for BMW : “BMW, cars to show off and bully other drivers
while speeding!“.
However mixed with a bit of stevia and fresh vanilla the result was a tasty whipped cream and ready in about 2 minutes!
Would it be possible to whip the syrop with the Alpro Soya?
After a few hours… Success!
The mousse was stable without being grainy or watery!
You can tweak the taste of the red currant mousse with more or less
lemon or lime juice.
Sugar is not important for the structure of the mousse so feel free to
replace this by stevia or any other sweetener you prefer.
I can’t find a lot of information about the binder, Sucrose
esters,
Alpro is using in this product.
This is a recipe for lazy people, allergic to doing the dishes, that want to experiment with fruity mousses!
[ultimate-recipe id=“507”][wpurp-searchable-recipe]Vegan red currant mousse - - red currants, lemon ((juice)), sweetener ((stevia, agave, sugar)), Alpro Soya Op te kloppen ((or another vegan whipped cream alternative)), red berries ((or other fruit/herbs)), Blend and strain the red currants. Add sweetener and lemon juice till you have a sweet but also fresh syrop. Reduce on low heat till you have about 100ml. The result is a nice red currant coulis or syrop. Set aside in the fridge to cool off completely.; Beat the berry coulis with the Alpro Soya till you have a thick mousse. Put the mousse in individual glasses. ; Transfer to the fridge to set for at least one hour. ; Decorate the mousses with red berries and/or other fruits or herbs. ; - [/wpurp-searchable-recipe]