ICED BLACKCURRANT & GINGERBREAD MOUSSE
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
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