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.