for 12 muffins
- For the muffins
- ⅔ cup
lemon (finely grated zest)
- 1 pinch
- 1 ¼ cups
self-rising flour (sifted)
- For the decoration
- 4 ½ cups
- 4 tablespoons
superfine caster sugar
- 1 tablespoon
- 1.333 cups
cream (48% fat)
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Whisk the egg yolks with the sugar and lemon zest until fluffy.
In a clean bowl whisk the egg whites with the salt until stiff and fold into the egg yolk-sugar mixture until incorporated.
Sift the flour into the mixture and and fold in gently until just combined. The mixture will be lumpy.
Spoon into the paper cases and bake for 20-25 minutes until risen and firm. Cool in the tins for 5 minutes then place on a wire rack to cool completely.
For the decoration: take about 1/4 of the redcurrants and place on a sheet of non-stick baking paper.
Lightly beat the egg white (you won't need all of it) and brush over the redcurrants on the paper. Sprinkle with 2 tbsp caster sugar and leave to dry.
Put the remaining redcurrants in a pan with the remaining sugar and the water. Heat gently until the sugar has dissovled, then increase the heat and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally until soft, about 15 minutes.
Strain the mixture through a sieve into a bowl, pressing with the back of a wooden spoon to extract liquid. Chill until ready to serve.
Whisk the cream until thick and pipe or spoon on top of the muffins. Spoon the recurrant puree on top of the cream and place the sugared redcurrants on top.