serves 8 - 10
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
125 g (4 oz) blackcurrants, topped and tailed
125 g (4 oz) red currants, topped and tailed
35 ml (7 level tsp) gelatine
125 g (4 oz) raspberries, hulled
grated rind and juice of 1 orange
grated rind and juice of 1 lemon
2/3 cup (150 ml) 1/4 pt soured cream
350 g (12 oz) cottage cheese
2 eggs, separated
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1. In a saucepan dissolve 25 g (1 oz) sugar in 150 ml (1/4 pint) water. Add the prepared currants and cook slowly until fruit is just tender, not mushy. Meanwhile, in a cup or small bowl, sprinkle 10 ml (2 level tsp) gelatine over 30 ml (2 tbsp) water, leave for a few minutes. Off the heat, stir into the fruit until dissolved. Cool and add the raspberries. When beginning to set pour into a 1.7 litre (3 pint) ring mould. Chill.
2. Using a large blender, combine the orange and lemon rind and juice, 50 g (2 oz) caster sugar, soured cream, cottage cheese and egg yolks; blend until smooth. Dissolve the remaining 25 ml (5 level tsp) gelatine in 45 ml (3 tbsp) water in a small bowl over a pan of hot water. Add to blender mixture, switch on for a few seconds. Turn into a bowl.
3. Whip the fresh cream until softly stiff. Fold into the cheese mixture. Whisk the egg whites until stiff, then whisk in the remaining 25 g (1 oz) sugar. Fold into the mixture and then pour into ring mould. Chill until set then unmould to serve.