ICED BLACKCURRANT & GINGERBREAD MOUSSE  4-6 persons This is a good way of making a sort of ice cream without a machine - it's quick and easy. Preparation time: 15 minutes Cooking time: None 350g blackcurrants 4 medium egg whites pinch of cream of tartar 125g golden castor sugar 250ml double cream, very lightly whipped 250g Sarah Nelson's Grasmere Gingerbread, blitzed in a food processor. (equivalent to approximately 7 pieces) Blitz the blackcurrants in a food processor to make a puree, then sieve to remove the pips.  Line a lightly oiled 2lb loaf tin with cling film. Next whip the egg whites with the cream of tartar until lightly foamy but holding their own weight. Add half the sugar and beat until firm and glossy, then add the rest of the sugar and whip until very firm. Fold the cream into the meringue, then add the puree and gingerbread, then carefully fold together well, but do not overwork. Pour the mixture into the lined loaf tin, cover with cling film and freeze overnight. Unwrap and slice with a hot knife, serve with a few summer berries and a little extra whipped double cream. Copyright Phil Vickery June 2004   Home | Our Shop | Wedding Favours | Rum Butter | Recipes | News | Events | Staff | What They Say | History | Celebrity Special | Community | Awards | Contact Us | Sitemap