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.
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Melanie
Melanie
8 years ago

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

Ergo – Blog

Jenn @ Icing on the Cake
Jenn @ Icing on the Cake
8 years ago

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

Heather
Heather
8 years ago

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

Robin O
Robin O
8 years ago

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

cookies and cups
cookies and cups
8 years ago

Almost too pretty to eat. Almost.

Elanne
Elanne
8 years ago

Those look gorgeous! I love currents. Mmm…

Unknown
Unknown
8 years ago

yes please, pass this gorgeous treat over.

Rosa's Yummy Yums
Rosa's Yummy Yums
8 years ago

That's a Swiss jam, hehehe… 😉

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

Cheers,

Rosa

Amanda
Amanda
8 years ago

What a refreshing dessert! I tend to post heavy cakes and this interested my palate much more! 🙂

Rachel @ The Pescetarian and the Pig
Rachel @ The Pescetarian and the Pig
8 years ago

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

Anonymous
Anonymous
8 years ago

Kim – How beautiful – I love making small desserts!

Eatable Joys
Eatable Joys
8 years ago

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

Deirdre
Deirdre
8 years ago

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

Mary Anne
Mary Anne
8 years ago

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

Tip Top Shape
Tip Top Shape
8 years ago

These are so beautiful!

Colette (Coco)
Colette (Coco)
8 years ago

So, so pretty!

Buttercream Bakehouse
Buttercream Bakehouse
8 years ago

this looks amazing. Great HOliday dessert too.

Sue
Sue
8 years ago

Gorgeous! Marshmallow mousse sounds fabulous!

italiangirlcooks
italiangirlcooks
8 years ago

Beautiful, stunning…got your book and love it!

Bellenza Wedding Bistro
Bellenza Wedding Bistro
8 years ago

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

Jennifer @ Not Your Momma's Cookie
Jennifer @ Not Your Momma's Cookie
8 years ago

This looks absolutely incredible, Heather – beyond gorgeous!

Lora
Lora
8 years ago

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.

Unknown
Unknown
8 years ago

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.

Angie - Big Bears Wife
Angie - Big Bears Wife
8 years ago

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

Aikko
Aikko
8 years ago

Absolutely gorgeous, Heather! 🙂 I bet it tastes soo good too!

Lisa Del Villardo
Lisa Del Villardo
8 years ago

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

Wendy
Wendy
8 years ago

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 🙂

Lynna
Lynna
8 years ago

These look so adorable and beautiful! 🙂 They appetizing.

Sharla
Sharla
8 years ago

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

Anonymous
Anonymous
8 years ago

Beautiful colours!

Natasha
Natasha
8 years ago

Your desserts are always so beautiful!

Unknown
Unknown
8 years ago

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

Rosie @ Sweetapolita
Rosie @ Sweetapolita
8 years ago

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

Unknown
Unknown
8 years ago

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

vanillasugarblog
vanillasugarblog
8 years ago

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

Loretta E.
Loretta E.
8 years ago

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

Unknown
Unknown
8 years ago

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

Unknown
Unknown
8 years ago

These are GORGEOUS! I am beyond words. ♥ Jo

Bob
Bob
8 years ago

Such stunning pics. Love them.

Gerry @Foodness Gracious
Gerry @Foodness Gracious
8 years ago

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

team ecoSycle
team ecoSycle
8 years ago

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!

Alice Wolfe
Alice Wolfe
8 years ago

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?

Heather Baird
Heather Baird
8 years ago

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

Alice Wolfe
Alice Wolfe
8 years ago

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

Paige
Paige
6 years ago

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

caro xin
caro xin
4 years ago

Hi, can I know how many gram of total 25 marshmallows? Cause in my country, I have no idea what they put inside until I can't really melt it in microwave. Decided to do myself but I have no idea how many gram will be per marshmallows.

Hope to hear from you soon

Anonymous
Anonymous
2 years ago

Do you know how long this will keep if I make it a day ahead?

Heather Baird
Heather Baird
2 years ago
Reply to  Anonymous

You can definitely make this a couple of days ahead of time. I'd wait until just before serving to add the fresh currants.