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!
Jeanne
Y
Lil
Lydia (The Perfect Pantry)
peabody
Katie
Coffee and Vanilla
We Are Never Full
Kalyn
mycookinghut
August 12th, 2007 at 8:30 pm
Summer pudding? Can you put them in Summer Pudding?
Although the Fool sounds lovely…faster and less work…. and more black current flavor… Okay, I’m sold!
August 12th, 2007 at 8:53 pm
mmmh… blackcurrants! I’ve read somewhere that 95% of British black currants end up in Ribena… what a waste! i love them on a carpaccio of pineapple, with some mint sugar drizzled on top. the ones i used to pick at home are the tastiest, juiciest specimens you can find, they taste of pure cassis (as in: the liqueur) and not insipid at all! there must be different varieties then, or maybe the English climate just doesn’t become them!
August 12th, 2007 at 9:50 pm
Katie: It’s hard to believe given recent English weather, but I am told that it is in fact Summer right now. I remain to be convinced, but the week or so we’ve had of warm weather is certainly welcome.
johanna: Such a waste. Ribena should be a great drink but when you read the ingredients it’s unfortunately not close to it
August 13th, 2007 at 3:17 am
very cool….black currants are one of those foods I have never seen fresh - beautiful!
August 13th, 2007 at 9:31 pm
Chris: They grow reasonably well with nothing more than a yearly prune, too. I’m such a lazy gardener
August 14th, 2007 at 5:51 am
Nice and simple. A great way to display the flavors of the black currants.
August 14th, 2007 at 4:41 pm
Gorgeous photo!
August 14th, 2007 at 6:42 pm
peabody: That’s what I was thinking. Sometimes I forget you have to be interesting to run a blog - and just post simple things all the time. Oops!
Nicisme: Thankya very much!
August 21st, 2007 at 2:34 am
Sounds delicious. Can you believe it, I’ve never tasted any kind of currants. I am so deprived over here.
August 21st, 2007 at 6:06 pm
Kalyn: You don’t know what you’re missing! Or maybe you’re just fibbing :p