Blackcurrants. They look delicious and I always have memories of Ribena when I see them (like in the picture, growing on one of 3 bushes in my garden), but I’m always disappointed by how they taste when raw. Solution: simmer with a little sugar to bring out the flavour, whip up with some cream and eat. Yum!
This post is my entry for Weekend Herb Blogging, currently being held over at Kochtopf. Did I mention that I’m hosting WHB next week on the 26th? I’m sure I did. To remind you, send your entries over to scott [at] realepicurean [dot] com any time before then. It’ll be fun, I promise.
The rest of the recipe follows below.
Blackcurrant Fool Recipe – Ingredients
- 500g Blackcurrants
- 400ml Double Cream (whipped)
- 100g Caster Sugar
- 2 Tablespoons Water
Blackcurrant Fool Recipe
- Heat blackcurrants gently in a pan with the sugar and water until slightly pureed. Allow to cool.
- Meanwhile, whip the double cream until forming soft peaks.
- Gently fold in the blackcurrant puree – very gently to form soft purple swirls within the cream.
- Spoon the mixture into wine glasses and allow to chill for approximately 1 hour until slightly set.
Now you can it eat and enjoy the blackcurrants at their best. Enjoy!