For the blackcurrant and coconut financier
250g desiccated coconut
6 egg whites
For the blackcurrant mousse
2 leaves gelatine
25g crème de cassis
4 egg yolks
For the blackcurrant and tarragon fluid gel
2 sprigs of tarragon
For the poached blackcurrants
Juice and zest of one lemon
2 sprigs of tarragon
METHOD First prepare the blackcurrant and coconut financier mix - turn the butter into beurre noisette, pass through a fine sieve and set aside to cool for 10 minutes.
While the butter is cooling, grind the desiccated coconut to make a fine powder, then mix with the flour. Whisk the egg whites and sugar to a soft peak meringue. Stir the cooled butter into the flour and coconut mix and fold the meringue into the mix. Transfer to a sealed container and refrigerate overnight.
To make the blackcurrant mousse, soak the gelatine in cold water. In a small saucepan bring the blackcurrants, 100g sugar and 50ml water to the simmer, cook for 10 minutes, remove the pan from the heat and add the drained gelatine. Stir to dissolve and blend until smooth, pass the purée through a fine sieve, and leave to cool at room temperature.
In a bowl over a bain-marie, whisk the egg yolks, remaining sugar and water to a sabayon and whisk in the cooled purée. Leave to cool for 10 minutes. Semi-whip the cream and once the mix is cooled fold the whipped cream into the mix and transfer to a sealed container and refrigerate overnight.
To make the fluid gel, in a medium saucepan bring the blackcurrants, tarragon, water and sugar to the boil, reduce the heat and simmer for 10 minutes.
Pass the mix through a fine sieve, discard the fruits, measure 450ml of juice into a small saucepan and add the agar. Bring to the boil for one minute and transfer to a clean bowl. Leave to set completely, blend until smooth and glossy and transfer the gel to a clean squeezy bottle. Keep chilled until needed.
For the poached blackcurrants, in a small saucepan dissolve the sugar in the water with the tarragon, lemon zest and juice, and simmer for 2 minutes. Remove the pan from the heat and add the blackcurrants. Leave to cool, and keep refrigerated until needed.
The following day, bake the financiers - preheat the oven to 190°C and grease 16 x 3in diameter (170g) metal moulds with butter and dust with caster sugar. Weigh 50g of the mix into the greased moulds and divide the blackcurrants between the moulds, pushing them into the mix.
Bake for 12 minutes until the edges are golden brown, dust with fresh caster sugar and turn them out on to a cooling rack.
For each serving: place the warm financier in position, spoon a quenelle of the blackcurrant mousse on top and garnish the plate with the fluid gel, poached blackcurrants and shavings of fresh coconut and sprigs of dried tarragon.