Blackcurrant and Swiss meringue lollies

  • Snack
  • medium
  • Makes 20 lollies
  • 60 minutes


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Blackcurrant leaf oil

Blackcurrant lolly

  • 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

Swiss meringue

Blackcurrant sugar

Blend the blackcurrant leaves and vegetable oil in a high-powered blender until the mixture reaches 64°C, then strain through a muslin cloth set over a bowl overnight in the fridge
The next day, combine the sugar, glucose and a splash of water in a pan and bring up to 119°C. Soften the gelatine in cold water for a few minutes, then remove and squeeze the excess water out when softened
  • 40g of glucose
  • 150g of sugar
  • 4 gelatine leaves
Place the egg yolks in the bowl of a stand mixer and start whisking on full speed. Once the sugar has reached 119°C, pour slowly over the whisking yolks. Add the gelatine and continue to whisk until the mixture has cooled
Once cool, slow down the mixer and slowly stream in 150ml of the blackcurrant leaf oil, then add the cream cheese
  • 180g of cream cheese
Gently whisk the double cream to the ribbon stage and fold into the mix. Line a 10cm square baking tin with cling film and pour the mixture into the baking tin. Freeze until the mixture is completely frozen
  • 180g of double cream
Blend the dried blackcurrants and sugar together and reserve for later
When the lolly mixture has frozen, cut into 1-inch cubes and insert a wooden stick in each one. Dip each lolly in the melted cocoa butter, then return to the freezer to set
Mix the egg whites and sugar in a mixing bowl. Cook over a pan of simmering water (a bain-marie) until the mixture reaches 73°C, then remove and whisk (in a stand mixer or with electric beaters) until the bowl goes cold and the meringue is thick and glossy
Dip the frozen lollies in the meringue, coat with blackcurrant sugar and run a blowtorch around the outside to caramelise and char the exterior
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