I am sharing a recipe for an unusual pie with red currant filling and covered with Italian meringue.
I love to cook new desserts for myself. I especially like to cook something with seasonal ingredients. And if there is an opportunity to use berries from the garden, then this is a separate thrill.
This time I decided to make a pie of red currants, which I collected in my mother-in-law's garden. I did not expect at all that the filling would turn out to be a pleasant pink color and with a bright and rich taste. I will not delay, let's cook!
Step by step recipe on how to make meringue and red currant Kurdish pie
Sand blank (base)
- Flour 300 g
- Butter 225 g (from the freezer)
- Sugar 50 g
- A pinch of salt
- Ice water 75 g
I punch all the ingredients, except for water, in a blender to a crumb state, add water and mix. I collect the dough in a ball, put it in the refrigerator for 20-30 minutes.
I roll it into a layer 7-8 mm thick, transfer it into a mold and bake for 15 minutes at 225 ° C with a load and 15 minutes without a load at a temperature of 190 ° C. Let the workpiece cool and take it out of the mold. Now I'm going to cook the Kurd.
Red currant Kurd
- Lemon juice 60 g (1 lemon)
- Red currant puree 315 g
- Sugar 210 g
- Yolks 216 g (10-12 pcs)
- Corn starch 30 g
- Butter 180 g
- Zest of 1 lemon
- Gelatin 5 g
I send all the ingredients to a saucepan and put it on medium heat. With constant stirring, I boil the mass until it thickens.
Remove from heat, add swollen gelatin (soak in advance) and mix until smooth. Then I strain the Kurd through a sieve to get rid of the lemon zest.
I shift the Kurd into a sand blank, level the surface and put it in the refrigerator to cool. While the Kurd is cooling down, I will cook a meringue.
Italian meringue
- Proteins 200 g
- Sugar 400 g
- Water 90 g
I set the whites to beat with 80 g of sugar at medium speed and in parallel I start to cook the syrup.
For syrup, I send sugar and water into a ladle and boil it down to a temperature of 118 ° C. When the syrup is ready, I begin to pour it in a thin stream to the whipping proteins.
I continue to beat the meringue until firm peaks. It took me about 7 minutes at a slightly above average speed. It's time to collect the pie.
I spread the meringue on top of the Kurd and use a silicone spatula to give the merengue a beautiful shape. I like the shape of the dome the most, and I tried to repeat it. I burn meringue with a gas burner, and can be served.
If you do not have a burner, place the cake on the top rack of the oven at 200 ° and leave for 2-3 minutes until golden brown.
Let's show you what the pie looks like in a cut and tell you what it tastes like.
The cake is very beautiful. Redcurrant Kurd has an even and uniform pink color, and it is completely natural without any dyes.
When a piece is in the mouth, first of all, the bright and sour taste of red currants is felt, then sweet meringue softens it, and the crumbly shortbread dough crunches pleasantly.