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Back to Recipe List	* Exported from MasterCook * Iced Minted Black Currant Soufflés Recipe By :Desserts by Victoria Chow Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-07 Jul 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 50 grams granulated sugar -- (2 ounces) 125 milliliters water -- (4 fluid ounces) 300 grams black currants -- (11 ounces) topped and tailed 4 egg whites 175 grams caster sugar -- (6 ounces) [very fine granulated white sugar] 200 milliliters whipping cream -- (7 fluid ounces) 200 grams natural yogurt -- (7 ounces) 45 milliliters Creme de Menthe -- (3 tablespoons) Tie grease-proof paper collars around eight 125 mL/4 fluid ounce glass dishes or ramekins to come about 2.5 cm/1 inch above the rims. Dissolve the granulated sugar in a saucepan in the water. Add the black currants and simmer for 3 to 4 minutes, then pour into a blender or food processor. Purée then pour through a sieve into a bowl (to remove the skins and seeds). Whisk the egg whites until stiff then whisk in the caster sugar, a little at a time, to make a shiny meringue. In a large bowl, partially whip the cream then fold together with the black currant puree, yogurt and Creme de Menthe. Fold in the meringue. Pour into the prepared dishes; level the surface and freeze for at least 4 hours before serving. Serves 8. From Desserts by Victoria Chow; Igloo Books; 2005. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 21 July 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 9g Fat (53.8% calories from fat); 3g Protein; 16g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 38mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.

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