The genius, that is Dorota, the creator of mojewypieki.com has hit again. Sometimes she posts stuff that I have one look at and I know I must make it. Her Delice Au Cassis was one of them. I love blackcurrants and I happen to have quite a stash of them in the freezer, so there was no excuse, had to make it.

Genoise sponge to start with; 2 whole eggs in room temperature beaten into pale fluffiness with 62 g of sugar, 13 g of melted and cooled butter added slowly alongside 62 g of plain flour. All combined gently and baked for about 25 minutes in 175 degrees. When cooled, sliced in half horizontally and moistened with creme de cassis liqueur.

The mousse. So good, so light, fruity and intense, I love it. 200 g of blackcurrants quickly cooked with a splash of water, passed through a sieve. 3 gelatine leaves soaked well and then added to the sieved puree, that needed warming up in order to make gelatine work.

Then Italian meringue, like for the macaroons. 95 g of sugar with 20 ml of water made me a nice sugar syrup, that cooked until in reached 118 degrees, then it was slowly added to a meringue made in the KA out of 2 egg whites and 15 g of sugar. The meringue was worked for about 5 minutes until cool, then the puree+ gelatine went in and also 75 ml of whipped cream.  All this onto the sponge and into the fridge.

The final, stunning, touch, was a cassis jelly. 75 ml of creme de cassis gently warmed up, 1 soaked gelatine leaf added, 15 g of sugar and that’s that. Once cold and about to start setting- onto the set mousse.

Absolutely love it. Five stars! 🙂