Whitecurrants

My mother came to visit yesterday and bought with her the most magnificent whitecurrants and redcurrants from her garden. The whitecurrants look like baby lychees or little eyes glistening in the sunlight. I am going to make this fool tonight for pudding from a Gordon Ramsay recipe.

This quick and easy mousse makes the most of luscious berries and cherries and is loaded with vitamin C, making it a healthy dessert for children. You can use whatever fruits are in season, varying the amount of sugar accordingly.

250g redcurrants, plus 4 sprigs to garnish
250g whitecurrants
250g ripe black cherries, pitted
4 tbsp icing sugar
200ml double cream
Seeds from 1 vanilla pod
200ml Greek yoghurt
4 sprigs of basil

1 Wash and strip the redcurrants and whitecurrants from their stalks. Cut the cherries into quarters. Place two-thirds of the fruit and two tablespoons of the sugar into a blender or food processor and whiz to a purée. If you wish, push the mixture through a fine sieve to remove the seeds. 
2 Whisk the double cream, vanilla seeds and remaining sugar until stiff. Fold in the yoghurt, followed by the fruit purée. Finally, stir through the remaining fruit, being careful not to overmix, so as to retain a rippled effect. 
3 Spoon the mousse into 4 chilled glasses and garnish each with a spray of redcurrants and sprig of basil. Chill until ready to serve.

I am also linking up with Lisa over at the creative exchange, do check out other entries.