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Frosted Redcurrants 2
Preparation info
- For
6
- Difficulty
Easy
Appears in
By Susan Campbell and Caroline Conran
Published 1971
Method
These are made as before but dipped into whipped egg whites instead of hot syrup. Turn them over from time to time as they dry. This is good if the currants are very ripe, but shop ones tend to be on the unripe side and less sweet as a result.
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