Red currant mousse

• 8 TBSP RED CURRANT JAM
• 2 CUPS CREAM
• 2 TBSP SUGAR
• 1/2 TSP GINGER POWDER
• 2 TBSP COINTREAU

• 75 GRAM ALMONDS
• 75 GRAM HAZELNUTS
• 50 GRAM RAISINS
• 50 GRAM FLOUR
• 2 TBSP CACAO
• 1/2 TSP CINNAMON
• 1/2 TSP NUTMEG
• 100 GRAM HONEY
• 100 GRAM SUGAR
• 25 GRAM BUTTER

Beat the cream with the sugar and the ginger and put in the fridge for one hour. In the meantime, puree the red currant jam through a puree sieve and add the cointreau. Put this in the freezer for one hour. Stir the two together with two or three stirs to get a marbled effect.

Mix almonds, hazelnuts, raisins, cacao, flour, cinnamon and nutmeg together. Heat the sugar, honey and butter slowly until it starts to boil; cook 4 minutes on high heat. Add to the nut mixture and stir quickly. Put this mixture into a greased cake mould and flatten with the back of a spoon. Bake 35 minutes at 160 degrees Celsius.

This is a recipe from Siena.