Another attempt… worked out a bit better. Such easy and light dessert, especially perfect for the Summer. I used fresh fruit, as where I am now we have a huge orchard, so just popped out to the garden. If you don’t fancy redcurrant, feel free to use raspberry or blackberry.
Ingredients (3 servings, 2-3 dl/10 oz ramekins)
- 2 handful of redcurrants
- a bit of cinnamon
- a bit of ginger
- 2 pieces of cloves
- 4 tbsp sugar
- 2 tbsp starch (I used vanilla falvoured one)
- 0.5 dl/1.6 oz water
- 2 egg whites (if they are small ones then use 3)
Preheat oven to 180 degrees (between 4 and 5 gas mark). Put the currants, sugar, ginger, cloves and cinnamon into a small pan and bring it into boil. Remove cloves (!!) and put aside to cool. Put the vanilla starch into a small cup and add the water until it is all smooth. Add to the currant sauce and blend constantly so it becomes more thick. Whip the egg whites with 2 tbsp sugar until the foam is solid enough. Add to the currant mixture very gently, getting an ultra-light mixture. Butter the ramekins, put some sugar on the sides and bottom, remove any excess sugar. Fill them with the mixture (two-thirds) and place them into the oven. Bake for about 14 minutes. They grew very high for me, but in about 4 minutes after opening the oven door they shrinked to double… So must eat them very quickly! Enjoy!