Create and Cook 2011: Redcurrant Burst - Serves 2


Ingredients (Hazelnut Crunch):

  • 20g unsalted butter
  • 50g roasted chopped hazelnuts

Ingredients (Redcurrant Mousse):

  • 3 tbsp cold water
  • 15g powdered gelatine
  • 1 Claytons medium egg, separated
  • 15g caster sugar
  • 250g redcurrants
  • 75ml double cream

Ingredients (Frosted Redcurrants):

  • 1 egg white
  • 50g redcurrants
  • 25g caster sugar

Ingredients (Caramel Shards):

  • 100g caster sugar
  • 100ml water

Full Method

Instructions (Hazelnut Crunch):

  1. Melt the butter in a saucepan, add the hazelnuts, and cook for 2 minutes. Remove from the heat and leave to cool. Press the mixture into the base of 2 stemmed glasses. Chill.
  2. Pour the water into a jug, sprinkle in the gelatine. Stand the jug in a saucepan of hot water, and stir until gelatine is dissolved.

Instructions (Mousse):

  1. Whisk together the egg yolk and sugar until thick and creamy.
  2. Press the redcurrants through a sieve; stir in their juice to the egg yolk mixture.
  3. Whisk the cream until thick, and fold into the egg yolk mixture along with the gelatine.
  4. Whisk the egg whites until stiff, gently fold into the redcurrant mixture. Pour on top of the hazelnut crunch, chill until set.

Instructions (Frosted Redcurrants):

  1. Dip the redcurrants into the egg white, then some sugar. Put onto a plate to set.

Instructions (Caramel Shards):

  1. Put the sugar and water into a small saucepan .Put onto a low heat until the sugar is dissolved. Increase the heat and cook until golden brown (do not stir).
  2. Plunge the pan into cold water to stop the caramel cooking. Using a metal spoon lace the caramel onto greaseproof paper. Cool and harden, and use to decorate the top of the redcurrant mousse.
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