Blackcurrant Gimauve

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

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

Europe
France
Mediterranean
Chocolate

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