The smell of Currant Foam is such an effective invitation that even the person who declared five minutes ago that he is not hungry at all, looks into the kitchen. Sour currants in light mousse. It's pink, elegant, and disappears suspiciously quickly. Once the lid is lifted, diet plans politely move to the next day.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Boil the currants with sugar briefly, then break them through a sieve and cool them down. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Beat the cold cream with vanilla into a soft foam. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Stir the puree in like a marble, do not mix in concrete mixer mode. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Layer in glasses and refrigerate for at least an hour. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Cool the currant puree completely before stirring it into the whipped cream.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.