Ingredients
- Léonce Blanc blackcurrant purée 600 g
- Sugar 260 g
- Gelatine Gold – 200 Bloom 12 g
- Single cream 35 % fat 1 litre
- Léonce Blanc chestnut cream for decoration
Preparation
SOAK the gelatine in cold water.
Lightly WHIP the cream and chill.
Gently HEAT 1/3 of the blackcurrant purée, add the sugar and squeezed out gelatine.
WHISK to combine. Do not heat over 85°C.
ADD the rest of the blackcurrant purée and cool to 40°C.
WHISK in 1/4 of the softly whipped cream then carefully fold in the rest using a spatula.
PIPE into the small glasses using a disposable bag without a nozzle: 35 g in a small 70 ml glass, 85 g in a 160 ml glass.
DECORATE with dots of chestnut cream or for more volume and a lighter finish, decorate with a combination of whipped cream and chestnut cream (1/3 chestnut cream, 2/3 whipped cream).