From sara.hood@mortongroup.com.au Fri Jan 6 13:46:52 2006 Date: 22 Dec 2005 19:39:09 -0800 From: "Sara, Melbourne" Newsgroups: uk.food+drink.misc Subject: Re: Blackcurrant mousse Tha.nks so much That will do excellently for Boxing Day. Merry Christmas. Sara Anne Jackson wrote: > "sara.hood@mortongroup.com.au" said: > > All I can remember is > > that we had the pudding party here in Melbourne when it wasn't summer > > - so that would make it any issue from say May to September....maybe?? > > Recipe had cassis in it, but I don't remember it having any eggs. Ring > > a bell anywhere?? Please?? > > > Could this be what you are looking for? > > Preparation time over 2 hours > Cooking time 10 to 30 mins > > Ingredients > 2 eggs, separated > 40g/1½oz caster sugar > 40g/1½oz plain flour > 40g/1½oz icing sugar, sifted > > For the Blackcurrant purée: > 1kg/2¼lb whole blackcurrants > > For the Syrup: > 30g/1¼oz caster sugar > 2 tbsp water > 50g/2oz blackcurrant purée or Creme de Cassis liqueur > > For the Blackcurrant Mousse: > 2 gelatine leaves, soaked in cold water to soften, or ¼tsp powdered gelatine > 150g/5oz blackcurrant purée > 40g/1½oz caster sugar > 50ml/2fl oz whipping cream > > For the Italian Meringue: > 60g/2¼oz caster sugar > 2 tbsp water > 1 egg white > 50g/2oz blackcurrantpurée > > For the Glaze: > 50g/2oz blackcurrant purée > 20g/¾oz caster sugar > ½ gelatine leaf, soaked in cold water to soften > > For the Blackcurrant Coulis and Garnish: > 350g/12oz blackcurrant purée > 50g/2oz caster sugar > 100g/4oz whole fresh blackcurrants > > > > Method > 1. Beat the egg whites to form soft peaks. Gradually add the caster > sugar, beat until firm peaks are achieved. Add the egg yolks, carry > on beating until well mixed in. Fold the flour in gently until well > incorporated. Do not try to achieve a perfect mix. > 2. Place ½ tsp of the sponge mixture on to each corner of the baking > sheet, place a sheet of greaseproof paper securely on the top. Place > the sponge mixture into the piping bag, pipe sponge fingers on to the > paper 10cm/4in in length. These should be touching each other and will > form a strip 25cm/10in wide. With the remaining sponge, pipe one disc > of sponge 14cm/5½in in diameter beside the sponge fingers. > 3. Preheat the oven to 180C/350F/Gas4. Dust the strips of sponge with > icing sugar, leave for 30 minutes. Dust them again with icing sugar, > bake in the preheated oven for about 8-10 minutes. When cooked, remove > the sponge from the oven and then from the baking tray on to a wire rack > to cool. Reserve at room temperature. > 4. Bring about 3l/5¼ pint of water to the boil and blanche the blackcurrants > in this for about 20 seconds. Drain well, then liquidize and rub through a > fine sieve, extracting as muchpurée as you can. You should have about > 650g/1½lb purée: 50g/2oz for the syrup, 150g/5oz for the mousse, 50g/2oz > for the meringue, 50g/2oz for the glaze, and 350g/12oz for the coulis. > Reserve. > 5. In a small pan, bring the caster sugar and water to the boil. Add the > measured amount of blackcurrant purée, reserve. If you use the Cassis instead > of the purée, do not add water or sugar. > 6. Place the cake ring on the cake board. Pull the greaseproof paper > carefully from the sponge strips and disc. Trim both ends of the strips > slightly with a serrated knife, and slice lengthways into two halves. Place > both halves of the sponge strips around the inside of the cake ring, top > crust > facing outwards and the wavy edges at the top. Soak with some of the > blackcurrant syrup (or crème de Cassis) Reserve. > 7. If using the gelatine powder, dilute with a little hot water. Bring the > mousse blackcurrant purée, plus the caster sugar up to 40C/104F. Add the > softened gelatine leaves or powder and stir in. Reserve. > 8. Bring the caster sugar and water to the boil and cook up to 120C/248F. > Whisk the egg white to soft peaks then pour the cooked sugar syrup on to > the egg white, between the beaters and edge of bowl. Carry on beating on > a medium speed until the mixture is cold. When cool, still beating, add > the meringue blackcurrantpurée, carry on beating for 1 minute. Beat for > a further 2 minutes to increase the volume of the egg white mixture even more. > 9. Whip the cream to a soft peak, and fold in the gelatine and blackcurrant > mixture, and then the Italian meringue. Pour all this into the sponge-lined > ring, smooth the top. Reserve in the fridge for at least 4 hours. > 10. In a stainless-steel pan, bring the glaze blackcurrant purée and caster > sugar to 40C/104F, and add the softened gelatine. Leave to cool until at > room temperature. Remove the cake from the fridge and pour the glaze on > to it. Swirl the cake round until the glaze covers the whole top. > Replace the cake in the fridge to allow the glaze to set. > 11. Mix the coulis blackcurrant purée and the caster sugar together, > reserve in the fridge. For the garnish, place 1 tbsp of the blackcurrant > coulis in a small container. Add the fresh blackcurrants, toss gently so > the blackcurrants are well coated. Remove the glazed cake from the fridge > and scatter the coated fruit over the top. > 12. Heat the blade of a knife, cut the cake into six equal portions. > Place each portion on a plate, pour the blackcurrant coulis around. > Serve to your guests.