Blackcurrant Sorbet Meringue Layer
|Fresh blackcurrants/Frounceen blackcurrants||40 Gram (1 Pound)|
|Caster sugar||225 Gram, 8 ounce|
|White wine vinegar||1 Teaspoon|
1 Preheat the oven at 140 degrees Celsius /275 degrees farenheit.
2 Cook the blackcurrants in water until the fruit softens, cool.
3 Draw two circles 7" (18 cm) diameter on baking parchment, and place on a baking sheet.
4 Whisk egg whites until very stiff, gradually whisk in the sugar.
5 Fold in the vinegar and cornflour.
6 Reserve half the meringue, divide the other half between the two circles of parchment and spread out evenly, but not quite to the edge.
7 Bake for 2 hours.
8 Sieve the blackcurrants into the reserved meringue.
9 Fold together, freeze for 3-4 hours, stir half way through.
10 Place one meringue in the base of a loose bottomed 8" (20 cm) cake tin, cover with half the sorbet.
11 Repeat, cover with clingfilm and return to the freezer until frozen.
12 Decorate and serve immediately.