Turner In The U.S.
Brian joins the Roux scholars on
a culinary tour of California
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my latest ramblings
2tbsp icing sugar
8 meringue nests – whatever flavour you fancy
200ml/7floz double cream
200ml/7floz extra thick double cream
200ml/7floz crème fraiche
200ml/7floz clotted cream
How to Create the Dish
1. Put half the blackcurrants into a pan with the icing sugar and water, bring to the boil and simmer for 5-8 minutes until cooked through and soft.
2. Pass through a sieve into a clean pan and bring back to the boil then take off the heat and put half to one side. Pour the rest over the remaining blackcurrants in a bowl and set aside to cool.
3. Mix all the creams together until thickened then add a couple of spoonfuls of the reserved sauce and ripple through the cream. Crush the meringues lightly into pieces.
4. Layer the fruit, the meringues, the cream mixture and the sauce in a tall glass and serve.