Blackcurrant And Coconut Financier With Blackcurrant Mousse

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The British Larder


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125 g unsalted butter, plus extra for greasing

125 g desiccated coconut

25 g plain flour

3 egg whites

100 g caster sugar, plus extra for dusting

50 g (prepared weight) fresh blackcurrants, topped and tailed

1 leaf of gelatine

100 g (prepared weight) fresh blackcurrants, topped and tailed

75 g caster sugar

40 ml cold water

1 teaspoon crème de cassis

2 egg yolks

125 ml whipping cream

100 g caster sugar

100 ml cold water

finely grated zest and juice of 1 lemon

2 sprigs of fresh tarragon

250 g (prepared weight) fresh blackcurrants, topped and tailed

fresh coconut shavings, to decorate (optional)

fresh tarragon sprigs, to decorate

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