Delice au cassis

Ingredients

For the sorbet syrup
  • 190g/7oz sugar
  • 165ml/5½fl oz water
  • 1 tbsp liquid glucose
For the blackcurrant purée
  • 350g/12oz blackcurrants
  • 50ml/2fl oz sorbet syrup (see above)
For the Italian meringue
  • 60g/2½oz sugar
  • 5 tsp water
  • 1 free-range egg white
For the blackcurrant mousse
  • gelatine leaves
  • cold water, to soak
  • blackcurrant purée (see above)
  • 12g/½oz powdered milk
  • ½ vanilla pod
  • 3 medium free-range egg yolks
  • 25g/1oz caster sugar
  • Italian meringue (see above)
  • 200ml/7fl oz crème de cassis
  • 400ml/14fl oz double cream, lightly whipped until ribbons form
For the base
  • ½ ready-made round sponge flan base, cut horizontally
  • 50ml/2fl oz sorbet syrup (see above)
  • 1 tbsp blackcurrant purée (see above)
For the glaze
  • 3 gelatine leaves
  • cold water, to soak
  • 50ml/2fl oz sorbet syrup (see above)
  • 3 tbsp blackcurrant purée (see above)

Preparation method

  1. For the syrup, place all the syrup ingredients into a pan and bring to the boil, stirring occasionally with a wooden spoon. Boil for about 2-3 minutes, skimming the surface if necessary. Pass the syrup through a conical strainer and leave until completely cold before using. What you don’t use for this recipe can be stored for several months.

  2. Fill the flan ring with the blackcurrant mousse mixture, leaving a small gap at the top, and carefully smooth over the surface with a palette knife. Place in the freezer or a very cold fridge for several hours.

  3. For the glaze, soak the gelatine leaves in cold water for 15 minutes, then drain well. Place 50ml/2fl oz of the syrup and the remaining three tablespoons of blackcurrant purée into a pan and heat gently, then remove from the heat and stir in the gelatine. Leave to cool, then spread the glaze over the top of the mousse. Place into the fridge to chill before serving.

  4. To serve, remove the tart ring by heating the outside of the ring with a blowtorch for a few seconds, then slide the ring upwards, rotating it slightly.

James Martin recipes from Sweet Baby James

Over 2 hours preparation time

30 mins to 1 hour cooking time

Serves 4-6