Blackcurrant Mousse Pots


  • 1 Packet Chivers Blackcurrant Jelly
  • 35g caster sugar
  • 200ml double cream
  • 2 large egg whites, at room temperature


  1. Dissolve jelly as per pack instructions, leave to one side to cool.
  2. While jelly mixture is cooling, whisk the cream using an electric whisk until soft peaks form. In a separate bowl, whisk the egg whites until stiff and then whisk in the sugar to give a glossy stiff consistency.
  3. When the jelly is cool fold two thirds of it gently into the cream until well mixed, then gently fold in the whisked egg. When evenly mixed spoon it into serving glasses, at the same time folding in the rest of the jelly to give a rippled effect. Flatten the tops, chill until set and freeze for 15 minutes before serving.

Blackcurrant Mousse Pots