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Winter White Marshmallow Mousse and Red Currant Verrines


This week we've been piling on layers and the warmest wool socks. It's darn chilly here! We're scheduled to get more icy weather this weekend, so businesses will close and the world will slow temporarily. What better opportunity to whip marshmallows into mousse while wearing flannel PJ's, right?

I consider these snowy verrines with garnet red berries my ode to January.  I can't believe we're nearing the month's end.

The sky is low.
The wind is gray.
The radiator
Purrs all day.

January
-- John Updike


One thing that I've been loving lately - dresden trim.  Little foil stars and snowflakes... I just can't keep them off my confections. I use them for cupcake toppers and I like to tie them onto cookie-filled treat bags. They make everything so pretty. These were found at D. Blumchen and Co. if you're interested in getting some for yourself.



The marshmallow mousse is sweet and cloud-like. I flavored it with a little crème de cacao, but you can use any clear flavoring you like. The tart red currant jam really balances out the sweetness. You could endlessly vary this verrine by replacing  the red currant with any flavor of fruit jam.  I could even see a strawberry jam version with a chocolate covered strawberry on top for Valentine's day. This marshmallow mousse goes with everything!


Stay warm, friends!

Marshmallow Mousse and Red Currant Verrines
I use clear crème de cacao liqueur to give this mousse a light chocolaty flavor. You could also use clear vanilla or no flavoring at all!  The marshmallow flavor is easily recognizable with or without additional flavoring.
[click for printable version]
Source: SprinkleBakes original recipe
Yield: Six servings

1/4 cup plus 2 tablespoons red currant jam
1 cup heavy whipping cream
25 marshmallows (regular-size, not mini)
2 tablespoons clear crème de cacao liqueur 
Whipped topping (recipe below)
6 little bunches of red currants, about 1/3 cup
  1. Heat the red currant jam in the microwave or on the stove-top until loosened considerably.  Fill six 3oz. dessert glasses with 1 tablespoon of the jam.  Tilt a glass and tap on a counter-top to level.  Wipe away any smears of jam on the glass with a damp paper towel.  Place glass, tilted, in a plastic egg container.  Repeat with remaining glasses and refrigerate the glasses until jam is firm.
  2. Whip the cream until stiff peaks form.
  3. Microwave the marshmallows in a large heatproof bowl for 45 seconds, or until they have puffed up considerably. Remove from the microwave and stir until the marshmallows have melted and completely lost their original shape.  This will be very sticky and gooey – keep stirring.
  4. Stir the crème de cacao into the marshmallow until the mixture is smooth. If the mixture is warm, let it stand until it reaches room temperature.
  5. Fold the whipped cream into the marshmallow mixture.  Spoon or pipe the mixture on top of the red currant jam in the dessert glasses.
  6. Refrigerate until set (about 1 hour).  Top with whipped cream and berries.

Whipped crème topping:
1 cup heavy whipping cream
5 tablespoons superfine sugar
  1. Place the heavy cream in a large bowl and beat with a hand mixer until soft peaks form.
  2. Gradually add the sugar and whip until stiff peaks form.
  3. Transfer to a pastry bag fitted with a small closed star tip and pipe on top of the verrines.


link Winter White Marshmallow Mousse and Red Currant Verrines By Published: Winter White Marshmallow Mousse and Red Currant Verrines Recipe



45 comments :

  1. That has to be the prettiest and most delicious thing in person!! I have never had white marshmellow mousse! YUM!!!

    Ergo - Blog

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  2. Marshmallow mousse? Don't mind if I do! This looks so yummy.

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  3. If THAT is January, I'll have seconds, please. The sun is FAB. Stunning work.

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  4. These are really gloriously beautiful! I am just imagining the fluffy mousse and bright red current highlights. Lovely, lovely, lovely!

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  5. Those look gorgeous! I love currents. Mmm...

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  6. yes please, pass this gorgeous treat over.

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  7. That's a Swiss jam, hehehe... ;-)

    A heavenly dessert! Red currants are just fabulous when prepared in this way.

    Cheers,

    Rosa

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  8. What a refreshing dessert! I tend to post heavy cakes and this interested my palate much more! :)

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  9. These look delightful! But do you think marshmallow fluff would work in place of the marshmallows?

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  10. Kim - How beautiful - I love making small desserts!

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  11. You are a genius!!! I love everything you make. So pretty & yummy!

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  12. So pretty and so simple! I have creme de cacoa in the cabinet, been looking to use it for a delicious treat! Thank you!

    Deirdre @ thekitschcook.blogspot.com

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  13. Where are you finding fresh red currant for topping this time of year? Looks beautiful!!!!

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  14. this looks amazing. Great HOliday dessert too.

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  15. Gorgeous! Marshmallow mousse sounds fabulous!

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  16. Beautiful, stunning...got your book and love it!

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  17. These look absolutely divine! Would be fabulous for a dessert table at a holiday or Valentine wedding!

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  18. This looks absolutely incredible, Heather - beyond gorgeous!

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  19. This not only looks like heave, it must taste like it to. I love the marshmallow mousse. Those Dresden tin thingies are me new obsession.

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  20. Yesterday everyone was praying for a snow day at school. I go to school in South Carolina and was so confused as to why everyone was freaking out over a little ice since I'm from Colorado, a place that never gets snow days, even if the snow comes half way up your calves.

    All of your desserts look so elegant. This is gorgeous.

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  21. Oh my gosh! Those are beautiful and amazing!! I can't get over how beautiful!

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  22. Absolutely gorgeous, Heather! :) I bet it tastes soo good too!

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  23. the shape of these Verrines reminds me the Statue of Liberty hahaha
    they are beautiful !!!

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  24. I am all for anything marshmallow and your magnificent presentation puts these over the top! I can't wait to make them (but mostly eat them :)

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  25. These look so adorable and beautiful! :) They appetizing.

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  26. If I never baked a thing from your blog, I would come just to look at the pictures every day. So pretty!!

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  27. Your desserts are always so beautiful!

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  28. Gosh,this looks so delicate and beautiful at the same time! Not to forget the deliciousness!

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  29. These are little, creamy works of art, my friend! Gorgeous as always. xo

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  30. These are stunning! I will definitely be trying to make this marshmellow mousse... I would definitely try it with the red currants or with strawberries and chocolate for Valentine's day. I can't believe it's almost February.

    Alissa
    mangiables.blogspot.com

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  31. oh ms heather i would love to spend a day inside baking away with you during this cold winter.
    our cold has been unbearable for me and my old bones.
    thankfully i find comfort in the kitchen

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  32. This is so incredibly gorgeous! Love that sharp contrast between the red and white layers. Makes me want to sink my spoon in...

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  33. All of your posts are soo stunningly beautiful!!
    Very Very Nice!

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  34. These are GORGEOUS! I am beyond words. ♥ Jo

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  35. Such stunning pics. Love them.

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  36. These should win an award, they look amazing and I know they'll taste just as good!!

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  37. Who need Roses, cards and chocolates? I’ll take this! Yeah, my husband doesn’t do much for Valentine’s day. His class line is “we decided we weren’t doing anything right?” I should say that on Super bowl-I won’t cook a thing!

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  38. I don't have a microwave, so would you suggest trying to melt the marshmallows on the stovetop or would I have better luck just using a jar of marshmallow fluff?

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  39. Hi Alice!

    You can do this on the stove-top at a low temperature. The marshmallows might be prone to burn on the bottom if the temp is too high.

    I've not tried this recipe with marshmallow fluff, but I can't imagine it would turn out much different. Maybe just slightly different in texture.

    xo
    H

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  40. Thank you so much! I will be trying this recipe ASAP.

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  41. Do you know if this can be made ahead of time and frozen until needed?

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