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February 2002 Recipe of the Month
Blackcurrant Mirror with Seasonal Berries and Sable Biscuits
An impressive dessert on short crust biscuits to wow your dinner party guests. Makes six portions. You need to make this recipe the night before.
Ingredients
Method
Semi whisk 172ml of double cream until it starts to stiffen, then put in the fridge for 30mins. Meanwhile soak three leaves of gelatine in a cup of cold water.
Heat a pan of water, in a glass bowl melt 50g of white chocolate, 2 'MilkyBars' would be perfect, add half the juice of a lemon and stir until melted.
Separate 2 large eggs and whisk the egg whites and 25g of castor sugar until the mixture is very firm.
Mix the cream with the 172g of smooth blackcurrant jam, warm chocolate and then add the beaten egg and sugar mixture.
Take your sponge cake and cut 2cm off the bottom you may need to cut two sections depending on the size of the sponge. You will need this for the base of your dessert. Using a biscuit cutter cut out six sponge circles.
Line a baking tray with greaseproof paper and place six smooth sided, 6cm round biscuit cutters on the tray.
Take the sponge circles and place at the bottom of the biscuits cutters. Fill the cutters with the blackcurrant cream mixture with a piping bag.
Put the desserts in the fridge overnight. When they are set remove the cutters gently.
Make 60ml of blackcurrant jelly in a glass jug, as it just about to cool spoon over the desserts.
Put in the fridge to cool for about one hour.
To Serve
Place a dessert in the middle of a plate, on the left hand side place a few seasonal berries (blackberries and blueberries are best) and take a biscuit and lean it against the dessert at an angle.