FROSTED CURRANTS
These elegant frosted currants are a delightful treat, perfect for adorning cakes, charlottes, and other desserts. The process involves dipping fresh currant bunches in a frothed egg white mixture, then in a thick sugar syrup, repeating the process for a beautiful crystallized effect. The final touch of powdered sugar and a gentle drying in a warm oven creates a stunning and delicious garnish.
Ingredients
- 1 bunch Red Currants (Quantity estimated (not specified in original recipe))
- 2 large Egg whites (Quantity estimated (not specified in original recipe))
- 1 cup Granulated sugar (Quantity estimated (not specified in original recipe))
- 1/4 cup Powdered sugar (Quantity estimated (not specified in original recipe))
Instructions
- 1Pick fine, even, large bunches of red currants, ensuring they are not too ripe. Gently wash and pat dry.
- 2In a clean bowl, whisk the egg whites until they are frothy but not stiff peaks.
- 3In a small saucepan, combine the granulated sugar with 1/4 cup of water. Bring to a boil over medium heat, stirring until the sugar dissolves. Continue to boil for about 2-3 minutes, until the syrup thickens slightly.
- 4Dip each bunch of currants, one at a time, into the frothed egg white mixture, ensuring they are fully coated. Then, dip the egg-white-coated bunches into the hot sugar syrup, coating them evenly. Lay the bunches on a sieve to drain.
- 5When the bunches are partly dry, dip them again into the boiled syrup. Repeat the process a third time. Sprinkle powdered sugar over the frosted currants and lay them on a sheet of parchment paper in a slightly warm oven (around 200°F / 93°C) to dry. Alternatively, let them air dry.