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Blackcurrant Sorbet Meringue Layer

Elitists.Kitchen's picture
Ingredients
  Fresh blackcurrants/Frounceen blackcurrants 40 Gram (1 Pound)
  Water 2 Tablespoon
  Egg whites 4
  Caster sugar 225 Gram, 8 ounce
  White wine vinegar 1 Teaspoon
  Cornflour 1 Teaspoon
Directions

GETTING READY
1 Preheat the oven at 140 degrees Celsius /275 degrees farenheit.

MAKING
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.

SERVING
12 Decorate and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Egg
Interest: 
Party
Servings: 
4

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