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200 g/7 oz/1 small packet of Marie or
other plain biscuits (cookies), crushed
75g/3 oz unsalted (sweet) butter, melted
450 g/1 lb blackcurrants, stripped from the stalks
30 ml/2 tbsp orange juice
3 eggs, separated
100 g/4 oz caster (superfine) sugar
15 ml/1 tbsp powdered gelatine
30 ml/2 tbsp water
Orange yoghurt, to serve |
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Method:
Mix the crushed biscuits with the melted
butter and press into a 20 cm/8 in flan dish (pie pan). Chill until
firm.
Put the blackcurrants in a pan with the orange juice and stew until
the fruit 'pops' and the juice runs. Puree in a blender or food
processor, then pass through a sieve (strainer). Put the egg yolks and
sugar in a large bowl with the puree. Place the bowl over a pan of hot
water and whisk until thick. Sprinkle the gelatine over the water in a
small bowl. Leave to soften for 5 minutes, then place the bowl over a
pan of hot water and stir until the gelatine has dissolved completely
(or heat briefly in the microwave). Stir into the fruit mixture. Whisk
the egg whites until stiff and fold into the mixture. Turn into the
flan case (pie shell) and chill until set. Serve with orange yoghurt.
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