Frosted Redcurrants 2

Preparation info

  • For

    6

    • Difficulty

      Easy

Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About

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.