| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Tessa’s, Tastebuds | 1 | servings | |
INGREDIENTS
| 150 | ml | Double cream; (1/4 pint) |
| 1 | ts | Icing sugar |
| Seeds from 1/2 vanilla pod | ||
| 575 | g | Blackcurrants; (1 1/4lb) |
| 225 | Ig; (8oz) caster sugar | |
| Few sweet cicely leaves | ||
| 150 | ml | Vanilla custard; (1/4 pint) |
INSTRUCTIONS
Whisk the cream with the icing sugar and vanilla seeds until firm but not too stiff and dry. Chill well. Strip the blackcurrants from the stems and cook in a shallow pan with the sugar and 2 tbsp water until the currants have burst. Add chopped cicely and blend. Press through a plastic sieve to remove any seeds and bits of skin. Chill well. Make the custard and chill well. Layer alternative spoonfuls of custard, cream and puree into each of 4 serving glasses and using the point of a knife, swirl them into each other to produce a marbled effect. Top with a sprig of herb and serve. Tips: Make some blackcurrantspuree and keep in the freezer for winter. A little added to a dressing will liven up a winter salad whilst de-glazing the roasting tin with a little after cooking game or pork makes an interesting addition to the sauce. Converted by MC_Buster. Per serving: 10 Calories (kcal); trace Total Fat; (0% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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