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Blackcurrant and Gin Mousse


  • 4 eggs separated
  • 64g of Caster Sugar
  • 1 teaspoon of Lemon Zest
  • 237ml Mr Jeffares Irish Blackcurrant Cordial
  • 1 tablespoon of Gin
  • 2 teaspoons of Gelatine Powder
  • 177ml of Cream
  • 2 tablespoons of extra Sugar


Using the egg yolks, lemon zest and sugar, beat until thick and lemon coloured. Combine Mr Jeffares Blackcurrant Cordial and gin in a small stainless steel bowl and gently cover with gelatine. Dissolve the gelatine by placing a bowl over another bowl of boiling water. Let this cool at room temperature then carefully add and stir in the egg and sugar mixture.

Beat the cream until soft peaks form and gradually beat in extra sugar. Fold this into the mousse mixture and pour into glasses. These then need to be refrigerated overnight. In order to make the lemon decoration, dissolve the two tablespoons of sugar in water and bring to a simmer in a small pan. Add small strips of lemon zest and let simmer for five minutes. Remove the lemon zest and place a few zest strips in the centre of each dessert with some fresh blackcurrants. 

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