Blackcurrant and Swiss Meringue Lolly Recipe - Great British Chefs
Alex Bond uses blackcurrant berries and leaves to infuse these blackcurrant lollies with an unbelievable flavour. Check out the full recipe on Great British Chefs.
Ingredients
- 150g of blackcurrant leaves
- 500ml of vegetable oil
- 150g of sugar
- 150g of egg yolk
- 40g of glucose
- 4 gelatine leaves
- 180g of cream cheese
- 180g of double cream
- 180g of cocoa butter, melted
- 120g of egg white
- 50g of dried blackcurrants
- 250g of caster sugar
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