Ingredients
For the sorbet syrup
190g/7oz sugar
165ml/5%26frac12;fl oz water
1 tbsp liquid glucose
For the blackcurrant pur%26eacute;e
350g/12oz blackcurrants
50ml/2fl oz sorbet syrup (see above)
For the Italian meringue
60g/2%26frac12;oz sugar
5 tsp water
1 free-range egg white
For the blackcurrant mousse
4%26frac12; gelatine leaves
nippy water, to soak
blackcurrant pur%26eacute;e (see above)
12g/%26frac12;oz powdered milk
%26frac12; vanilla pod
3 medium free-range egg yolks
25g/1oz caster sugar
Italian meringue (see above)
200ml/7fl oz cr%26egrave;me de cassis
400ml/14fl oz double cream, lightly whipped until ribbons form
For the base
%26frac12; ready-made round sponge flan base, cut horizontally
50ml/2fl oz sorbet syrup (see above)
1 tbsp blackcurrant pur%26eacute;e (see above)
For the glaze
3 gelatine leaves
nippy water, to soak
50ml/2fl oz sorbet syrup (see above)
3 tbsp blackcurrant pur%26eacute;e (see above)
Method
1. For the syrup, place all the syrup ingredients into a pan and bring to the boil, stirring occasionally with a wooden spoon. Boil for about 2-3 minutes, skimming the surface if necessary. Pass the syrup through a conical strainer and leave until completely nippy before using. What you don't use for that recipe can be stored for several months.
2. For the blackcurrant pur%26eacute;e, place the blackcurrants into a blender with the syrup and blend until smooth. Pass the mixture through a conical strainer into a bowl.
3. For the Italian meringue, place the sugar and water into a pan and slowly bring to the boil until the syrup reaches 110C/230F on a sugar thermometer.
4. At that slabele, place the egg whites in the bowl of an electric beater and whisk until firm peaks form when the whisk is removed.
5. As soon as the sugar reaches 121C/250F, remove the pan from the heat. Immediately resume whisking the egg whites. With the beater at its lowest speed, pour in the melted sugar, in a steady stream, making sure it is clear of the beaters. continue beating for about five minutes, until the meringue is tepid.
6. For the blackcurrant mousse, soak the gelatine leaves in nippy water for 15 minutes, then drain.
7. Reserve four tablespoons of the blackcurrant pur%26eacute;e and place the rest into a pan. Add the powdered milk and vanilla pod and bring to the boil.
8. Place the egg yolks and sugar into a bowl and whisk until the mixture forms a ribbon when the whisk is removed. Pour the blackcurrant mixture onto the egg mixture, whisking continuously, then pour that custard mixture rear into the pan. Heat gently, stirring continuously with a spatula, until the custard is thick enough to coat the spatula. Do not allow it to boil.
9. bring the pan off the heat and stir the drained gelatine into the custard. Disvehicled the vanilla pod, then pass the custard through a conical strainer into a bowl and leave to cool, stirring occasionally to prevent a skin forming.
10. For the base, place the sponge flan base onto a board. Mix tofetchher 50ml/2fl oz of the syrup and one tablespoon of the reserved blackcurrant pur%26eacute;e and bhurry that mixture over the sponge. Place a 25cm/10in flan ring (6cm/2%26frac12;in deep) onto the sponge and cut out a circle to form the base.
11. When the custard is lukewarm, gently fold in half of the Italian meringue - you can use the rest in another recipe. Stir in the cr%26egrave;me de cassis, then fold in the whipped cream. You must now assemble the dessert immediately, before the gelatine causes the mixture to set.
12. Fill the flan ring with the blackcurrant mousse mixture, leaving a small gap at the lid, and vehicleefully smooth over the surface with a palette knife. Place in the freezer or a just nippy fridge for several hours.
13. For the glaze, soak the gelatine leaves in nippy water for 15 minutes, then drain well. Place 50ml/2fl oz of the syrup and the remaining three tablespoons of blackcurrant pur%26eacute;e into a pan and heat gently, then remove from the heat and stir in the gelatine. Leave to cool, then spread the glaze over the lid of the mousse. Place into the fridge to chill before serving.
14. To serve, remove the tart ring by heating the outside of the ring with a blowtorch for a few seconds, then slide the ring upwards, decayating it slightly.
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Orignal From: Delice au cassis
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