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1 lb blackcurrants, stalks removed 500 g
4 tbsp water 60 mL
2 tsp fresh lemon juice 10 mL
3 tbsp granulated sugar 50 g
2 egg whites 2
5 tbsp superfine sugar 75 g
1 cup heavy cream 300 mL
Put the blackcurrants in a pan with the water, lemon juice and granulated sugar. Simmer gently for 8 minutes until the blackcurrants are softened. Leave to cool.
Work the cooled blackcurrant mixture in a food processor until smooth, then work through a nylon sieve to remove the pips. Pour the purée into a rigid container, cover and freeze for 2 to 3 hours until half-frozen. Remove from the freezer and transfer to a bowl. Whisk thoroughly to break up the ice crystals.
Whisk the egg whites until stiff, then whisk in the superfine sugar, a little at a time (1 tbsp/15 mL). Continue whisking until the meringue is very stiff and holds its shape.
Whip the cream until it will stand in soft peaks, then fold into the meringue with the half-frozen blackcurrant mixture.
Spoon into chilled glasses and serve immediately before it melts.
Chef's Note
Sweet crisp biscuits make a perfect accompaniment to this dessert.
4 tbsp water 60 mL
2 tsp fresh lemon juice 10 mL
3 tbsp granulated sugar 50 g
2 egg whites 2
5 tbsp superfine sugar 75 g
1 cup heavy cream 300 mL
Put the blackcurrants in a pan with the water, lemon juice and granulated sugar. Simmer gently for 8 minutes until the blackcurrants are softened. Leave to cool.
Work the cooled blackcurrant mixture in a food processor until smooth, then work through a nylon sieve to remove the pips. Pour the purée into a rigid container, cover and freeze for 2 to 3 hours until half-frozen. Remove from the freezer and transfer to a bowl. Whisk thoroughly to break up the ice crystals.
Whisk the egg whites until stiff, then whisk in the superfine sugar, a little at a time (1 tbsp/15 mL). Continue whisking until the meringue is very stiff and holds its shape.
Whip the cream until it will stand in soft peaks, then fold into the meringue with the half-frozen blackcurrant mixture.
Spoon into chilled glasses and serve immediately before it melts.
Chef's Note
Sweet crisp biscuits make a perfect accompaniment to this dessert.
