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    Frosted Redcurrants with Meringues and Spun Sugar

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    Frosted Redcurrants with Meringues and Spun Sugar

    Serves: 8 - 10


    • 4 egg whites, plus another one for frosting
    • 500g redcurrants
    • 300g caster sugar, plus 1 tablespoon for frosting
    • 450ml double cream, whipped
    • Spun sugar ball


    1. Lightly whisk one egg white until slightly frothy. With a pastry brush, paint the egg white onto the redcurrants. Sprinkle over I tablespoon caster sugar, then place the fruit on a cooling rack in a cool, dry place until the coating hardens. This should take about two hours.
    2. To make the meringue discs, whisk the egg whites until they form firm peaks, then fold in the caster sugar. Mark circles on a piece of baking parchment paper, about 12cm in diameter. With the back of a spoon or palette knife, smooth circles of the meringue to a thickness of around 1cm, then cook in a very low oven, about 100C/gas 1/4 for 1 hour 45 minutes or until crisp.
    3. Allow three or four meringue discs per serving. Layer them with whipped cream, top with more cream, place the frosted redcurrants on top, crown with the spun sugar, and serve.

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