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Blackcurrant Softie

21st.Century.Chef's picture
Ingredients
  Canned blackcurrants 10 Ounce (300 Gram)
  Orange 1 , zest grated finely
  Double cream 1⁄2 Pint (300 Milliliter)
  Grand marnier liqueur 1 Tablespoon
  Egg whites 2
  Caster sugar 2 Ounce (50 Gram)
  Orange flavored biscuits 200 Gram (Crisp, For Serving)
Directions

1. Sieve the blackcurrants and their juice into a bowl, or puree in a blender. Beat in the orange zest then pour into a freezerproof container. Cover and place in the freezer or freezer compartment of the refrigerator until half frozen.
2. Whip the cream with the liqueur until standing in soft peaks. In a clean bowl and with clean beaters, whisk the egg whites until stiff, then whisk in the sugar, 1 tablespoon at a time. Using a large metal spoon, fold the egg whites into the whipped cream.
3. Turn the half-frozen puree into a bowl and mash it with a fork, then carefully fold in the cream mixture.
4. Spoon into chilled glasses and decorate with strips of orange zest, if liked. Top each portion with 2 biscuits and serve at once.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Chilling
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Currant
Preparation Time: 
60 Minutes
Servings: 
4

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