Association Culinaire Française promoting French culinary arts in the UK

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Recipe Archive 2

Blackcurrent paste and fresh berries

Created by: Maxime Boulet chef pâtissier à l'Ambassade de France à Londres

Black currant paste and fresh berries

For 4 people

Market

• 500g black currants
• 150g sugar
• 7 gelatine leaves
• 90g egg white
• 250g sugar
• 50g icing sugar
• 50g corn flour
• 1 vanilla pod
• 125g raspberries
• 125g red currants
• 100g wild strawberries

Method

1. Make a black currant coulis by adding 150g of sugar to 450g of black currants, mix and add the gelatines leaves.
2. Allow to cool and then cut in a rectangle 9cm long and 2cm wide.
3. Mix the egg white with the vanilla pods, and add the sugar at 121˚C. Keep whisking until it cools down.
4. Mix the corn flour and the icing sugar.
5. On a Silpat mat spread the mix, and with the help of a piping bag, shape some little balls of marshmallow.
6. Plating: Decorate the black currant jelly with fresh fruit and marshmallow.

For this recipe we used berries from:

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