Ingredients for sorbet:

  • black currant – 250 g;
  • sugar powder – 100 g;
  • water – 100 g;
  • butter – 1 tbsp;
  • chicken eggs – 2 PCs;
  • flour – 1 tbsp. l..

Ingredients for the baskets:

  • butter – 60 g;
  • egg whites – 2 PCs;
  • sugar powder – 100 g;
  • almond essence – 2 drops;
  • flour – 50 g;
  • ground almonds – 1 tsp;
  • ½ Tsp vanilla essence.


  1. First you need to prepare the sorbet. Water and sugar mix and boil for 5 minutes. Not stopping to stir, wait until the sugar is completely dissolved. The resulting mixture is cooled.
  2. Continue to prepare using the food processor or a blender blackcurrant puree.
  3. Mix the currant puree with sugar syrup and place in the freezer for an hour and a half. The mixture should freeze half.
  4. The egg whites until soft education peaks elastic. Back to bed 1 tablespoon of sugar. Add the resulting mixture to poluzakonnoy berry puree and whisk.
  5. Again put the mixture in the freezer and leave for two hours. During this time the mixture must be periodically removed and mixed thoroughly. It is necessary that the sorbet was smooth.
  6. While the sorbet is in the freezer, start making the baskets. To do this, preheat the oven to 170 degrees. Grease a baking sheet with oil and sprinkle it with flour. Mix sugar and butter. Then add and mix all the other ingredients of the dough.
  7. Put the cooked mixture on a baking sheet (if will not fit all at one time, then repeat the procedure) and smudge in the shape of circles with a diameter of 9-10 cm. Bake scones for 10 minutes. They should be rosy. Next, to form baskets. Still warm laps to lay on inverted glasses and compressed, giving the shape of baskets. Cooling, without removing the tarts from the cups. If the basket didn't work the first time, you need to warm up the circle and try again.
  8. To get the sorbet out of the fridge and put it in baskets. Note that to get the sherbet should immediately before serving, otherwise it will melt.