Angry Birds blackcurrant mousse with pomegranate jelly and Japanese biscuit

Ingredients

• 65 g of pomegranate juice
• 15 g sheet gelatin
• 10 g rosemary
• 80 g blackcurrant puree
• 60 g powdered sugar
• 10 g sheet gelatin
• 8 g orange peel
• 20 g cream with a fat content of 33-35%
• 500 g black currants (frozen or fresh)
• 100 g mastic
• food colorings

Cooking

Step 1

For jelly. Bring the juice, sugar and rosemary to a boil, then simmer for 4-6 minutes. Remove from heat, strain rosemary, melt gelatin. Break into molds and freeze.

Step 2

For puree. Boil the black currant for 15 minutes, cool, strain through a fine sieve so that the skin does not fall into the bowl. From the finished puree, take the right amount for the recipe.

Step 3

For mousse. Place currant puree, orange zest and powdered sugar in a saucepan and bring to a boil.

Step 4

Soak the gelatin until it swells. Whip the cream to stiff peaks. Remove the boiled puree from the heat, dissolve the gelatin in it and cool to room temperature. Once the mass has cooled, mix it with whipped cream.

Step 5

Put a piece of mousse into a silicone mold with a hemisphere 6-7 cm in diameter, then place in the freezer for 7-8 minutes. Remove from the chamber, put the frozen pomegranate jelly in the middle and pour the remaining mousse to the edge of the mold. Put in the freezer until completely solidified for 4-5 hours.

Step 6

Make eyes, beak, etc. out of fondant using the appropriate food coloring. Decorate the bird and serve.