Brought to you by Le Cordon Bleu to give you a taster of the world-leading school's expertise, this recipe is perfect for the summer season! The flavours of mint and blackcurrant go so well together in these tangy, creamy souflés. They taste rich and luxurious - like iced fruit mousses. Make them in high summer, when fresh blackcurrants are in season, and serve with crisp, sweet biscuits.
300 g (10 oz) blackcurrants
60 g (2 oz) granulated sugar
4 egg whites
175 g (6 oz) caster sugar
200 ml (7 fl oz) whipping cream
200 g (7 oz) Greek yoghurt or natural bio yoghurt
3 tablespoons crème de menthe
edible flowers and leaves, to decorate (optional)
1. Tie greaseproof paper collars around eight 100 ml (3 ½ fl oz) glass dishes or ramekins to come about 2.5 cm (1 inch) above the rims. Top and tail the blackcurrants.
2. Dissolve the granulated sugar in a saucepan in 100 ml (3 ½ fl oz) water. Add the blackcurrants and simmer for 3 - 4 minutes, then pour into a food processor or blender. Work to a purée, then pour through a sieve into a bowl to remove the skins and seeds.
3. Whisk the egg whites until stiff, then whisk in the caster sugar a little at a time to make a shiny meringue. Half whip the cream in a separate large bowl, then fold together with the blackcurrant purée, yoghurt and crème de menthe. Fold in the meringue.
4. Pour into the prepared dishes, level the surface and freeze until firm, at least 4 hours.
5. To serve : Untie and remove the paper collars, then decorate with edible flowers and leaves if you like. Serve immediately.
Chefs Tip: Crème de menthe is a sweet, mint-flavoured liqueur, which may be green or white. You can use either, although the white crème de menthe is best because it will not alter the colour of mixture.