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450 g/1 lb blackcurrants, stripped from
their stalks
150 ml water
75 g/3 oz caster (superfine) sugar
3 eggs, separated
300 ml single (light) cream
300 ml double (heavy) cream |
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Method:
Put the blackcurrants in a pan with the
water and sugar. Heat gently, stirring, until the sugar dissolves,
then bring to the boil and boil for 5 minutes. Puree in a blender or
food processor, then pass through a sieve (strainer). Beat the egg
yolks, then gradually whisk in the puree. Cool slightly, then stir in
the single cream. Turn into a freezer-proof container and freeze for
1—1.5 hours until half-frozen. Whisk thoroughly with a fork to break
up the ice crystals. Whisk the egg whites until stiff, then whip the
double cream until peaking. Fold the cream, then the egg whites, into
the mixture and freeze until firm.
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