Blackcurrant & mint sorbet
Bursting with dramatic and intense flavours
Blackcurrant queen of puddings
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- More effort
- Serves 6
Skip to ingredients
- 500ml full-fat milk
- 1 vanilla podseeds scraped out
- 2 tbsp golden caster sugar
- zest 1 lemon
- 150g briochecrumbs
- 1 ½ tbsp butter
- 3 large egg yolksbeaten
- 6 tbsp blackcurrantcompote or jam (see recipe, right)
For the meringue
- 3 large egg whites
- 1 tsp balsamic vinegar
- 50g caster sugar
Nutrition: per serving
- kcal283
- fat12g
- saturates6g
- carbs35g
- sugars26g
- fibre1g
- protein8g
- salt0.5g
Method
step 1
Heat oven to 180C/160C fan/ gas 4. Put the milk in a saucepan and bring to the boil with the vanilla seeds, sugar and lemon zest. Put the breadcrumbs in a large bowl, and pour over the hot milk. Leave to stand for 10 mins to cool slightly.
step 2
Stir through the butter. Once melted, stir in the yolks. Divide between six ovenproof serving dishes and bake for 12 mins or until just set. Can be made a few hours ahead and chilled. Remove from the oven and spread the compote over the base.
step 3
Put the egg whites in a tabletop mixer, or a large bowl with an electric whisk and start to whisk. Once the whites are holding their shape, add the vinegar and two-thirds of the sugar, give it 30 secs to work in, then add the remaining sugar and whisk until stiff peaks form. Spoon the mixture into piping bags with your choice of nozzle, then pipe between the dishes and bake for 10 mins until golden. Serve straight away.
