Blackcurrant Cream

Name: Blackcurrant Cream
Ingredients: 6 sheets of gelatine (12g); 3 tablespoons crème de cassis; 500 g fresh blackcurrants, plus a handful to decorate; 350 ml whole milk; 100 g caster sugar, plus extra if needed; 3 tablespoons water; 350 ml double cream, plus extra to serve

Preparation info

Difficulty
Easy

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

What on earth possessed me to include this, I don’t know. I cannot take this pudding seriously - it just gives me the giggles. Nonetheless, this mad, wobbling breast of a thing is delicious.

Ingredients

500 g fresh blackcurrants, plus a handful to decorate
100 g caster sugar, plus extra if needed

Dessert

Method

Strip the blackcurrants from their stalks with a fork and put in a saucepan with the sugar and water. Cook gently for 10 minutes or until well softened, stirring often. Remove from the heat and press the berries through a fine sieve to make a smooth purée. You should end up with about 300ml. Stir in the cassis and set aside.

Put the gelatine sheets in a bowl and cover with cold water. S