 Creme
de Cassis Mousse Cups
INGREDIENTS
METHOD
Gently heat jam. Sprinkle gelatine on to 5 Tbsp
of hot water and stir occasionally until dissolved.
Stir dissolved gelatine and Creme de Cassis into
jam.
Leave to cool over iced water, stirring occasionally.
Whisk egg whites into soft peaks and gently fold
into jam along with whipped cream.
Chill then pipe into chocolate cups. Decorate
with chocolate curls.
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