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Light Lemon And Blackcurrant Gratin

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Food networ, Food6 4 servings

INGREDIENTS

250 g Blackcurrants; (weight without
; stalks)
3 tb Granulated sugar
Light brown sugar to finish
200 ml Milk
3 Egg yolks
30 g Caster sugar
25 g Cornflour; (cornstarch)
3 1/2 tb Lemon juice; boiled and cooled
1/2 Gelatine leaf
Grated zest of 1 lemon
120 g And 2 tbsp sugar
2 tb Water
10 g Liquid glucose; (light corn syrup)
2 Egg whites

INSTRUCTIONS

CREME PATISSIERE
MERINGUE ITALIENNE
Combine the blackcurrants and granulated sugar in a saucepan and stew over
a low heat, stirring occasionally, until reduced to a thick jam-like
consistency. Remove from the heat and set aside.
To make the creme patissiere, heat the milk in a heavy saucepan until
boiling. Whisk the egg yolks with the sugar until the mixture turns white.
Add the cornflour, then add the hot milk and lemon juice and mix well. Pour
back into the saucepan and simmer for 5 minutes, stirring well. Remove from
the heat and leave to cool a bit. Soak the gelatine in cold water until
softened, then squeeze dry and add to the creme. Stir well. Set aside.
To make the meringue Italienne, put the sugar, water and glucose in a
saucepan and bring to the boil, stirring to dissolve the sugar. Boil for 2
minutes, then check the temperature of the syrup. Use a sugar thermometer
(you should be at the soft ball stage) or your fingers: dip two fingers
into a small bowl of cold water, dip quickly into the syrup and then
immediately dip again into the cold water. You should be able to form the
syrup into a ball between your fingers. As soon as the syrup has reached
the correct temperature, remove the pan from the heat. Whisk the egg whites
in a bowl using an electric mixer. When the whites are stiff, gradually
whisk in the sugar syrup. Continue whisking until the meringue is
completely cooled.
Fold the meringue into the creme patissiere using a rubber spatula. Fold in
the lemon zest.
Preheat the oven to 160C/325F/gas 3.
Put 2 spoonfuls of the lemon cream into each of the 4 buttered individual
gratin dishes. Divide the blackcurrant 'jam' among the dishes and top with
the rest of the lemon cream. Smooth the top. Sprinkle with an even layer of
brown sugar and melt and colour with a blow torch or under the grill
(broiler). Place the dishes in the oven and heat for 6-8 minutes. Serve
immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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