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Posted (edited)

I make a sugar/currant puree and then fold that into whipped cream & serve curant fool. (works with red or black, just use more sugar with the black)

likewise for currant ice-cream.

edited to clarify that the stems seeds etc get strained out of the puree in a foodmill, and in the case of ice-cream, the puree is mixed with a creme anglaise base, not just whipped cream...

Oh and my husband likes to make currant sorbets, which I love, but the black currant is just too intense for most people.

Edited by Eden (log)

Do you suffer from Acute Culinary Syndrome? Maybe it's time to get help...

Posted

And check out the Summer Pudding thread here .

I've been trying to find currants for days, just so I can do a Summer Pudding for the British Open party on Sunday.

I'm hoping to find some at tomorrow's farmers' market.

Life is short. Eat the roasted cauliflower first.

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