Vanilla cream pots with blackcurrant compote

Name: Vanilla cream pots with blackcurrant compote
Yield: Serves 4-6
Ingredients: 100 ml milk; ½ vanilla pod, split open; 6 egg yolks; 75 g caster sugar; 500 ml double cream; sugar to taste; crème de cassis; 150 g blackcurrants removed from their stalks

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

The blackcurrant compote should be a tart-sweet contrast to the rich cream pots, so when making the purée add just a little sugar as you can sweeten it more later.

Ingredients

500 ml double cream
100 ml milk
½ vanilla pod

Dessert
Summer
Vegetarian
Gluten-free

Method

Pour the cream and milk into a heavy-based saucepan. Scrape the tiny seeds out of the vanilla pod into the cream, then add the pod too. Heat until bubbles start to form round the edge of the pan, then remove from the heat and set aside to infuse for 20 minutes.

Meanwhile, whisk the egg yolks with the sugar until thick and a pale lemon colour.

Pre