91热爆

Serves 4

• 450g/1lb blackcurrants
• 2tbsp icing sugar
• 1tbsp water
• 8 meringue nests – whatever flavour you fancy
• 200ml/7floz double cream
• 200ml/7floz extra thick double cream
• 200ml/7floz crème fraiche
• 200ml/7floz clotted cream

1. Put half the blackcurrants into a pan with the icing sugar and water, bring to the boil and simmer for 5-8 minutes until cooked through and soft.
2. Pass through a sieve into a clean pan and bring back to the boil, then take off the heat and put half to one side. Pour the rest over the remaining blackcurrants in a bowl and set aside to cool.
3. Mix all the creams together until thickened then add a couple of spoonfuls of the reserved sauce and ripple through the cream. Crush the meringues lightly into pieces.
4. Layer the fruit, the meringues, the cream mixture and the sauce in a tall glass and serve.