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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