I’m all about puddings you can have for breakfast these days.
And this little beauty is no exception. Technically this is a gorgeous pudding which should be served at dinner parties where you are trying hard to impress without showing it. I imagine this is the sort of pudding they served in Jilly Cooper novels. In fact, I bet it was a hot redcurrant and raspberry mousse that snagged Taggie the infamous and drop dead gorgeous Rupert Campbell Black.
So yes, there we have it. If you are looking to woo yourself a Rupert Campbell Black, make this mousse. It will be like a bee to a honeypot. Or a moth to a flame. Guaranteed. Okay, so that’s not actually guaranteed, but I do know you will love this.
I’m not in the least bit ashamed to tell you that I quite often make this for breakfast and my gosh does it give me a spring in my step for the rest of the day. Because, you know, I’m worth it.
This is a fab pudding / breakfast because not only does it look stunning, it also looks very impressive and like it must be frightfully tricky to make. But, you know me well enough by now to know that this is a delight to whip up. It’s really easy! And it’s just a little bit different, and people probably won’t have had a hot mousse before. It’s always fun to serve people something delicious for the first time.
This is adapted from Elizabeth David’s recipe. I’ve replaced the refined white sugar with Agave Nectar as I had it to hand and wanted a slightly different flavour from my sweetener. The berries are bursting with goodness and knock me down with a feather if the colour of the thing doesn’t a smile on that little face of yours.
I promise you that this recipe is beautifully simple, but you really do need an electric whisk, unless you have arms of steel a la Madonna. Trust me on this one, give yourself a chance and use an electric whisk. If you want to make it in advance, you can get it all ready a day before and then when you are ready to eat, just finish it off with the final stage. Easy peasy.
The recipe states that this serves 2 generously…but cough cough…sometimes I have this to myself and it’s no problem at all..It is deliciously light after all. But for pudding it would serve 2.
- 110g raspberries
- 100g redcurrants
- 40g Agave Nectar
- 1 egg white
- Mint to serve
- Weigh out the berries. Removing the redcurrants from their stalks. Top tip: the quickest way to do this is to run a fork down the length of the stalk...you're welcome!
- Warm the berries in a pan with the Agave Nectar until they begin to release their juice and become soft.
- Sieve the juice from the berries, using the back of a spoon to squish out as much as you can from the seeds and pulp.
- Whisk the egg white until it forms stiff peaks.
- Put the juice and egg whites into a pan over a low heat and whisk continually for about 5 minutes. The mixture will thicken and rise substantially. Remove from the heat when you have achieved a smooth, fluffy consistency.
- Serve in small tumblers topped with berries and mint. So pretty, light and refreshing!
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