Frozen Souffles With Red Currant And Meringue - cooking recipe

Ingredients

2 medium eggs, separated
2/3 cup whipping cream
1/4 cup sugar
1 None vanilla pod, halved and seeds scraped out
1 cup mascarpone cheese
2.5 oz meringue cookies, finley chopped or broken in to small pieces
12 oz red currants

Preparation

In a medium bowl, combine the egg whites and a pinch of salt and whisk until just firm. In another bowl, whisk the cream until it holds it shape. In a third, larger bowl, whisk the egg yolks, sugar, and vanilla seeds until creamy. Add the mascarpone, one spoonful at a time, to this mixture.
Fold the whipped cream into the egg yolk mixture. Then fold in the egg white foam. Lastly, stir in all but about 1 oz of the meringue and all but about 3 oz of the currants.
Spoon the fruity meringue mixture into 18 small (1/3 cup) silicone muffin molds or 9 larger (2/3 cup) silicone muffin molds. Freeze for at least 3 hours.
Take out of the freezer 10 minutes before serving. Loosen the souffles and turn them out onto small plates. Garnish with the remaining currants and a sprinkling of meringue cookies.