frosted redcurrants with chantilly cream & almond meringues recipe

Make your redcurrants sparkle, and then dip them into this delicious flavoured cream. This dish is good with almond meringues (see below).

for 4-6

• 2 egg whites
• 450g redcurrants, in clusters on their stalks
• caster sugar, for coating

for the Chantilly cream:

• 275ml double cream
• 1 level tablespoon vanilla sugar, caster or icing sugar
• 1/2 teaspoon vanilla extract
• 1 egg white

Lightly beat the egg whites and use it to coat the redcurrants, using a pastry brush. Dip the clusters into a bowl of caster sugar to frost them and allow to dry on a rack or on kitchen paper.

To make the Chantilly cream, whip the double cream with the sugar and vanilla until it reaches the soft-peak stage.

Whip the egg white until it just holds its shape and fold carefully into the cream. Do this just before you serve the redcurrants, as it won't hold it's shape for long.

Arrange 5 or 6 redcurrant chains and a dollop of cream on each plate, alongside an almond meringue.

Please note: This recipe includes uncooked egg whites.

almond meringues

These are the most wonderful nutty meringues.

For about 20 small meringues:

• groundnut oil for the baking sheet
• 4 egg whites
• 110g granulated sugar
• 110g caster sugar
• pinch of salt
• grated zest of 1 lemon
• 45g almonds, blanched, chopped and toasted until golden

Preheat the oven to 110°c/gas mark ¼. Rub a trace of oil over a sheet of greaseproof paper and use to line a baking tray. Alternatively use 'Lift-Off' paper or a silicone sheet.

Whisk the egg whites until stiff and dry. Continue whisking while you add the granulated sugar, one tablespoonful at a time, until the egg white regains its former stiffness.

Lightly fold in the caster sugar, lemon zest and almonds with a metal spoon, being careful not to knock out the air. Put spoonfuls of the mixture on to the baking sheet and cook in the very low oven for about a couple of hours until crisp. Turn off the oven and, with the door open, leave the meringues until completely cold.

Serve with Chantilly cream and frosted redcurrants.

These recipes feature in Sarah Raven's Garden Cookbook.