|
|
Ingredients:
150 gms Flour
175 gms Butter
1 tbsp Icing Sugar
50 gms Castor Sugar
25 gms Chopped Nuts
150 gms Ground Almonds
For the Mousse:
4 tsp Gelatine
2 Eggs, separated
50 gms Castor Sugar
450 gms Black Currants
300 ml Double cream, lightly whipped
Method:
Preheat the oven to 180° C.
Sift the flour into a bowl and stir in the ground almonds. Rub in the butter,
stir in the sugar and bring the mixture together to make firm dough.
Cut the dough into two halves and press one half onto a baking tray. Cut out a
circle using a 20 cm/8 inch spring-form tin. Sprinkle over the chopped nuts.
Press the remaining dough into the bottom of a 20 cm/8 inch spring-form tin.
Bake both rounds for 25 minutes until golden. Cool slightly and then cut the
round on the baking tray into 8 equal, triangular wedges.
Pick over the blackcurrants and reserve 9 good ones for decoration. String the
remaining blackcurrants (remove from stalks) and place the berries in a pan with
4 tbsp water. Bring to the boil, cover and simmer for 5 minutes until softened.
Rub the fruit through a sieve.
Sprinkle the gelatine over 4 tbsp water in a small pan, stir and leave until
spongy – about 5 minutes. Stir over low heat until dissolved.
Whisk the egg yolks and sugar together until pale and creamy. Stir the puree
into the yolks with the dissolved gelatine.
Whisk the egg whites to form soft peaks and fold into the mixture with
three-quarters of the cream.
Line the sides of the tin with baking parchment; pour in the mousse over the
shortcake and chill for 2-3 hours until set.
Remove the mousse from the tin and put on a serving plate. Use the remaining
cream to pipe 8 rosettes evenly around the top. Arrange the wedges at an angle
on the cream. Pipe more cream rosettes on the shortcake and decorate with the
blackcurrants.
Sift the icing sugar over the top if wished.
Tip: If you want the chocolate chips in chocolate chip cookies to retain
their shape better, freeze them before adding to your cookie or cake batters.
|
