Black currant mousse cream

Black currant, Coconut milk (unsweetened), Butter, Erythritol, Pectin, Agar-agar

To simmer: 10 min. Combine the dry ingredients: 5 min. Blend with a blender: 10 min. Boil: 5 min. To boil: 2 min. Blend with a blender: 5 min. Chill in the refrigerator: 6 h.

Thaw the black currants (300 g) or cook them until soft.

In a separate bowl, combine pectin (1 tsp), agar-agar (1/2 tsp), and sweetener (60 g).

If you plan to make ice cream, do not add agar-agar.

Pass the berries through a sieve to obtain a smooth creamy mass.

In a stand blender, mix coconut milk with a fat content of at least 14% (200 g) and the mashed currants, gradually adding the dry ingredients.

If you do not have a blender, you can simply add all the dry components to warm milk and whisk until smooth.

Pour the mixture into a saucepan and place it over the heat. Bring to a boil and simmer for another one and a half minutes, stirring constantly.

After that, let the mixture cool slightly and add soft butter (160 g). This can be either butter or coconut paste.

You can mix coconut oil (80 g) with butter (80 g) or use unsweetened coconut paste.

Then, blend the mixture with an immersion blender until you achieve a uniform consistency.

Place the finished cream mousse in the refrigerator for 6 hours to stabilize.