Print Recipe
 Flowers with Black Currant Mousse Recipe
Dessert always decorates the table. And dessert with berry mousse will add piquancy.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Canadian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Canadian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Put the frozen dough on the table and leave for 30 minutes.
    Put the frozen dough on the table and leave for 30 minutes.
  2. Roll out slightly, cut out the flowers.
    Roll out slightly, cut out the flowers.
  3. Put the dough pieces into the mold.
    Put the dough pieces into the mold.
  4. Bake for 10-15 minutes at 180 C.
    Bake for 10-15 minutes at 180 C.
  5. For mousse, take frozen or fresh black currants.
    For mousse, take frozen or fresh black currants.
  6. Put the berries in a saucepan and heat without bringing to a boil. Remove from the heat.
    Put the berries in a saucepan and heat without bringing to a boil. Remove from the heat.
  7. Wipe through a sieve.
    Wipe through a sieve.
  8. Return the puree to the pan, add sugar. Stirring constantly, bring the sauce to a boil. Remove from the heat.
    Return the puree to the pan, add sugar. Stirring constantly, bring the sauce to a boil. Remove from the heat.
  9. Cool, pour in the instant gelatin.
    Cool, pour in the instant gelatin.
  10. Stir and leave for 15 minutes.
    Stir and leave for 15 minutes.
  11. Put it in a water bath and heat it until the gelatin dissolves.
    Put it in a water bath and heat it until the gelatin dissolves.
  12. Place in a bowl with ice and whisk until fluffy.
    Place in a bowl with ice and whisk until fluffy.
  13. Place the mousse in the middle of the puffs. Sprinkle with powdered sugar and natural vanilla.
    Place the mousse in the middle of the puffs. Sprinkle with powdered sugar and natural vanilla.
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