Cheese Mousse with Redcurrants

Directions

• 
  Cook 250 g of redcurrants in a pan with 20 g of sugar for 5 minutes then let cool.
• 
  Using an electric mixer, whip the cream and the remaining sugar into a firm whipped cream. Then add the fromage blanc and mix.
• 
  In cups, place a few spoons of white cheese mousse, then a layer of cooked redcurrants (with a little cooking juice), and sprinkle with a few remaining raw redcurrants.
• 
  Keep cool until ready to serve.