Blackcurrant Whip

Preparation info

  • 6

    • Difficulty


    • Ready in

      30 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ¼ pt. blackcurrant purée and ½ pt. water or ¾ pt.


Heat the gelatine slowly in the juice or purée and water until dissolved. Add sugar if necessary. Cool, then whisk briskly until a thick foam is produced. When the whisk leaves a trail in the foam, pile quickly into a glass dish.