Name: Blackcurrant Gimauve
Yield: Makes 35-40
Cuisine: French
Ingredients: 225 g (8 oz/1 generous cup) caster (superfine) sugar plus 10 g (¼ oz); 135 ml (4¼ fl oz/scant ½ cup) water; 10 g (¼ oz) leaf gelatine; 110 g (3¾ oz) Fruit Purée made with blackcurrants; 100 g (3½ oz/¾ cup) cornflour (cornstarch); 100 g (3½ oz/¾ cup) icing (powdered) sugar; 1 g (a pinch) cream of tartar; 38 g (1½ oz) egg whites (about 2 eggs)

Preparation info

Makes
35-40

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Ingredients

10 g (¼ oz) leaf gelatine
100 g (3½

Method

Soak the gelatine in a bowl of ice-cold water for a few minutes to soften. Squeeze the gelatine to remove the excess water. Sift the icing sugar and cornflour into a bowl.
Put one-quarter of the blackcurrant purée in a pan over a medium heat. Heat to 50°C (122°F). Stir in the soaked gelatine until dissolved. Pour into

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Blackcurrant Gimauve

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of