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.
Calories 254 Calories from Fat 1
% Daily Value*
Total Fat 0.09 g0.14%
Saturated Fat 0 g0.02%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 48.5 mg2%
Total Carbohydrates 59 g19.7%
Dietary Fiber 0.01 g0.04%
Sugars 56.5 g
Protein 3 g6.6%
Vitamin A 0.5% Vitamin C 30.2%
Calcium 0.8% Iron 1%
*Based on a 2000 Calorie diet