180g egg white
130g caster sugar
100g egg yolk
62g corn flour sieved
62g self-raising flour, sieved
500g frozen blackberries or elderberries
500ml goodish red wine
750g granulated sugar
3g citric acid
450ml brandy
340g milk
140g cream
1 vanilla bean, split and scraped
10ml vanilla essence
70g caster sugar
50g custard powder
1g salt
100ml double cream, semi whipped
350ml double cream
50ml vanilla essence
50ml cassis
1 vanilla pod, split and scraped
80g sieved icing sugar
Whip up altogether until semi thick, then fold into the above.
Whisk the whites and add the caster sugar slowly, then once thick add the egg yolks, then carefully fold in the flours. Place onto a sheet of parchment paper on a heavy tray, then bake in the oven at 180c for approx. 10 minutes.
Once cooked, place onto a cooling wire, then cut this into small round discs.
Place the blackcurrants into a bowl, add the red wine and leave to macerate overnight.
Coarsely blend and then strain through a fine sieve allowing it to drip a little as you dont want a thick puree.
Measure the liquid and add 1 kg of sugar to every litre of liquid. Stir over a medium heat until the sugar dissolves, then leave on a low to moderate heat for about 2 hours. The liquid will be a little syrupy and thicker.
Bring to a simmer (apart from the powder, sugar or whipped cream) then leave to infuse for 20 minutes. Re-simmer and whisk in the custard powder and sugar, then return to the stove and bring back to a simmer and cook out for 3 minutes.
Pass through a fine sieve, cover with cling film and leave to cool in the fridge. Whisk the double cream to soft peak and fold into the custard.
Toasted flaked almonds
Silver sugar balls
Fresh blackberries, cut in half
Place the sponge into the bottom brush with the cassis syrup and spread with jam. Place in the blackberries. Pipe a layer of the custard into the base of the glass, then top off with whipped cream, toasted flaked almonds and silver balls.
180g egg white
130g caster sugar
100g egg yolk
62g corn flour sieved
62g self-raising flour, sieved
500g frozen blackberries or elderberries
500ml goodish red wine
750g granulated sugar
3g citric acid
450ml brandy
340g milk
140g cream
1 vanilla bean, split and scraped
10ml vanilla essence
70g caster sugar
50g custard powder
1g salt
100ml double cream, semi whipped
350ml double cream
50ml vanilla essence
50ml cassis
1 vanilla pod, split and scraped
80g sieved icing sugar
Whip up altogether until semi thick, then fold into the above.
Whisk the whites and add the caster sugar slowly, then once thick add the egg yolks, then carefully fold in the flours. Place onto a sheet of parchment paper on a heavy tray, then bake in the oven at 180c for approx. 10 minutes.
Once cooked, place onto a cooling wire, then cut this into small round discs.
Place the blackcurrants into a bowl, add the red wine and leave to macerate overnight.
Coarsely blend and then strain through a fine sieve allowing it to drip a little as you dont want a thick puree.
Measure the liquid and add 1 kg of sugar to every litre of liquid. Stir over a medium heat until the sugar dissolves, then leave on a low to moderate heat for about 2 hours. The liquid will be a little syrupy and thicker.
Bring to a simmer (apart from the powder, sugar or whipped cream) then leave to infuse for 20 minutes. Re-simmer and whisk in the custard powder and sugar, then return to the stove and bring back to a simmer and cook out for 3 minutes.
Pass through a fine sieve, cover with cling film and leave to cool in the fridge. Whisk the double cream to soft peak and fold into the custard.
Toasted flaked almonds
Silver sugar balls
Fresh blackberries, cut in half
Place the sponge into the bottom brush with the cassis syrup and spread with jam. Place in the blackberries. Pipe a layer of the custard into the base of the glass, then top off with whipped cream, toasted flaked almonds and silver balls.
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