Yield 5 portions

Ingredients

Italian meringue

50g egg whites

100g sugar

Currant French meringue tears

40g egg whites

40g sugar

40g powdered sugar

25g blackcurrant syrup

Blackcurrant bavaroise

85g Italian meringue

100g blackcurrant puree

5g gelatin sheets, bloomed in ice cold water

85g whipped cream, whipped to soft peaks and set aside

Currant pate de fruit

225g sugar

90g water

75g trimoline

100g pure

16g gelatin sheets, bloomed in ice-cold water, soaked, squeeze excess water

4g citric acid

Currant compote

5tbsp frozen currants

Sprinkle of sugar, to taste

Passion fruit curd

85g passion puree

85g whole eggs

85g sugar

1ea sheets of gelatin, bloomed in ice-old water, soaked, squeeze out excess water

75g white chocolate

Passion fruit sorbet

250g passion fruit puree

12g trimoline

100g water

75g sugar

2.5g sorbet stabilizer

Method

Italian meringue

In a mixing bowl, use a whisk attachment and mix egg whites to soft-medium peaks at medium speed while cooking sugar to soft ball 240 degrees Fahrenheit.Slowly add melted sugar into eggs whites and mix at high speed until stiff peaks are formed.Reserve meringue to make black current bavarois, and the rest is for plate decoration.

Currant French meringue tears

Mix the sugar and the egg white on medium speed.Add the sifted powdered sugar and continuum whisk until medium peak.Fold in the black currant syrup.Place in piping bag and pipe tear drops on baking paper.On a tray, bake at low temperature (200F), oven door open, until fully dry.

Blackcurrant bavaroise

Melt bloomed gelatin down in a mini sauce pot and slowly temper in the black currant puree.Fold currant puree into meringue until fully incorporated and gently fold in whipped cream.Pipe the bararoise into plastic tube molds and place in freezer.

Currant pate de fruit

Boil sugar, trimoline, and water to 140C.Add black currant puree and bring back up to 120C.Add gelatin sheets, stir, and finish with citric acid.Cool down the mixture a bit, spread out to two full silpats and let dry over night until it is able to peel off.Cover both front and back of Pate de Fruit with sprinkle of sugar and citric acid. Cut into desired strips.

Currant compote

In a saucepan heat up frozen currants with a little sugar until the juice dissolves the sugar. Take off from heat and reserve. The liquid that is forming from the berries are being used for the merengue tear drops.

Passion fruit curd

Combine Passion fruit puree, whole eggs, and sugar, whisk together on medium heat and keep stirring. Be careful so it doesn’t curdle.When Passion fruit curd reaches 85C, strain and cool down, mix in gelatin sheets.Add white chocolate to stabilize and pipe.

Passion fruit sorbet

Combine water and trimoline together and let it come to a boil.Mix sugar and sorbet stabilizer well and add into sugar base and stir. Then add passion fruit puree and set it aside to cool in ice bath.

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