Blackcurrant and Swiss meringue lollies
Item 1 of 1
- medium
- Makes 20 lollies
- 60 minutes
These blackcurrant lollies look simple on the outside, but Alex Bond doesn't cut any corners to get the maximum flavour possible. Blackcurrant leaves have an amazing unique flavour that is worth searching out in the summer – Alex infuses that flavour into the lolly, before coating it in Swiss meringue and dusting with sugar made from dried blackcurrants.
First published in 2020
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Ingredients
Metric
Imperial
Blackcurrant leaf oil
- 150g of blackcurrant leaves
- 500ml of vegetable 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
- 120g of egg white
- 150g of sugar
Blackcurrant sugar
- 50g of dried blackcurrants
- 250g of caster sugar
SAVE RECIPE
Equipment
- High-power blender
- 10cm square baking tin
- Blowtorch
- Stand mixer with dough hook
- Skewers
Method
1
Blend the blackcurrant leaves and vegetable oil in a high-powered blender until the mixture reaches 64ºC, then strain through a muslin cloth set over a bowl overnight in the fridge
- 150g of blackcurrant leaves
- 500ml of vegetable oil
2
The next day, combine the sugar, glucose and a splash of water in a pan and bring up to 119ºC. 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
3
Place the egg yolks in the bowl of a stand mixer and start whisking on full speed. Once the sugar has reached 119ºC, pour slowly over the whisking yolks. Add the gelatine and continue to whisk until the mixture has cooled
- 150g of egg yolk
4
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
5
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
6
Blend the dried blackcurrants and sugar together and reserve for later
- 50g of dried blackcurrants
- 250g of caster sugar
7
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
- 180g of cocoa butter, melted
8
Mix the egg whites and sugar in a mixing bowl. Cook over a pan of simmering water (a bain-marie) until the mixture reaches 73ºC, then remove and whisk (in a stand mixer or with electric beaters) until the bowl goes cold and the meringue is thick and glossy
- 120g of egg white
- 150g of sugar
9
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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