SHF #45: Berries – Redcurrant Espuma

Susan of Food Blogga chose berries for the 45th edition of Sugar High Friday 22.05.2021 **.

This month I obviously feature currants, especially redcurrants. I also used them for my

Redcurrant Espuma

Redcurrant Espuma

Espuma is the Spanish word for spume/foam. The consistency is mousse like but it is frothed up with nitrogen in a cream whipper *. This allows desserts without eggs or heavy cream.

-========= REZKONV-Recipe – RezkonvSuite v1.4 Button German
Title: Redcurrant Espuma
Categories: Dessert
Yield: 2 to 3 Servings


400 grams   Redcurrants
2 tablesp.   Sugar or more according to taste
4 Sheets   gelatin
  Edited *RK* 07/28/2008 by
  Ulrike Westphal


Preparation: Soak the gelatin in cold water. Boil redcurrants with the sugar, puree and pass through a fine sieve. The seeds must be removed. Stir in the and stir in the pressed out gelatin. Leave to cool. Beat with a whisk before pouring into the cream whipper


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** 22.05.2021 no longer available

5 thoughts on “SHF #45: Berries – Redcurrant Espuma

  1. Sylvie (Gast)

    Rappahannock Cook & Kitchen Gardener
    I love currants. Unfortunately, I have the wait till next year to be able to make this dessert. Here, in the US Northern Piedmont, red currants ripen in my garden in June.

    I don’t have a cream whipper though, and wonder if there are any alternatives to buying one: I rather not have another kitchen gadget, as I normally whip my cream using a hand-held whipper.

    But I do love the simplicity and color of the dessert, and bet it would be refreshing, tart and flavorful. Perfect for summer.

    NB: found you though SHF #45 via FoodBlogga


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