INGREDIENTS

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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