4 oz (125 g) blackcurrants
2 oz (50 g) caster sugar
3 eggs, separated
10 oz (300 g) Greek yogurt
1 lb (450 g) raspberries, sieved
1/2 oz (15 g) sachet gelatine dissolved in 3 tbsps boiling water
2 oz (50 g) caster sugar
3 eggs, separated
10 oz (300 g) Greek yogurt
1 lb (450 g) raspberries, sieved
1/2 oz (15 g) sachet gelatine dissolved in 3 tbsps boiling water
To decorate:
fresh rosemary
method
1. To collar a 1 1/2 pint (1 litre) souffle dish or 4 ramekins, wrap a band of double thickness greaseproof paper around the dish to stand about 2 inches (5 cm) above the top. Secure with an elastic band or string.
2. Gently simmer blackcurrants and 1 tbsp of sugar in a small saucepan for 5 minutes. Sieve and reserve.
3. Beat yolks and remaining sugar until pale and fluffy. Fold in the yogurt, raspberry puree and gelatine.
4. Whisk whites until stiff and gently fold into the raspberry mixture. Pour into souffle dish or ramekins. Chill for at least 2 hours until set.
5. Carefully remove the greaseproof paper, spoon some blackcurrant puree on top and smooth with a knife.
6. Decorate and serve with thin biscuits and remaining blackcurrant puree.
2. Gently simmer blackcurrants and 1 tbsp of sugar in a small saucepan for 5 minutes. Sieve and reserve.
3. Beat yolks and remaining sugar until pale and fluffy. Fold in the yogurt, raspberry puree and gelatine.
4. Whisk whites until stiff and gently fold into the raspberry mixture. Pour into souffle dish or ramekins. Chill for at least 2 hours until set.
5. Carefully remove the greaseproof paper, spoon some blackcurrant puree on top and smooth with a knife.
6. Decorate and serve with thin biscuits and remaining blackcurrant puree.
serving amount
serves 4
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