ingredients

The cherry compote:

Cherry jam Bonne Maman
2 star anise

The meringues:

(About 10x2 small meringues)
2 egg whites
1 pinch of fine salt
80 g caster sugar
80 g icing sugar

Vanilla cream:

- 50 cl of milk
- 1 vanilla pod (or 1 packet of vanilla sugar)
- 75 g of sugar
- 4 egg yolks

The frosted currants:

- 2 clusters of red currants / person
- 80 g caster sugar
- ½ sachet of vanilla sugar
- 1 egg white

Steps

Step 1

The cherry compote:

In a saucepan, caramelize the Bonne Maman black cherry jam and star anise until you have a syrupy coulis.

Reserve at room temperature.

2nd step

The meringues:

Preheat oven to 125 ° C thermostat 4. Add a pinch of salt to the egg whites and up to snow. When it starts to be well sparkling, add the powdered sugar, in rain and in several times.

Once the whites are up and shiny, stop whipping and stir in the icing sugar with a spatula.

Filling a bag with a hose nozzle and draw meringues on the oven plate lined with a sheet of baking paper.

Bake for 2 hours of cooking. At the end of this time, turn off the oven and let cool inside with the door open to let the meringues finish drying.

Step 3

Vanilla cream:

Whisk the egg yolks with the sugar until the mixture whitens.

Bring the milk to a boil with the vanilla pod split and scraped.

Slowly pour the milk over the egg and sugar mixture, turning regularly.

Put everything back in the pan and, over low heat, stir your cream with a wooden spoon until it coats the back of your spoon, without ever boiling!

Then remove the vanilla cream from the heat, and stir a few more minutes

Remove the vanilla pod, leave to cool to room temperature and reserve in the fridge.

Step 4

The frosted currants:

To be done 2 hours in advance.

Wash the gooseberries without equilling them. Soak them in a beaten egg white and then in crystallized sugar mixed with vanilla sugar. Arrange on a plate and put in the refrigerator to serve then very fresh.

Put some branches aside and place them on the edge of the plate, to create a decoration at once original and greedy