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Receta Blackcurrant And Vanilla Fool
by Global Cookbook

Blackcurrant And Vanilla Fool
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Ingredientes

  • 150 ml Double cream, (1/4 pint)
  • 1 tsp Icing sugar Seeds from 1/2 vanilla pod
  • 575 gm Blackcurrants, (1 1/4lb)
  • 225 x Ig, (8oz) caster sugar Few sweet cicely leaves
  • 150 ml Vanilla custard, (1/4 pint)

Direcciones

  1. Whisk the cream with the icing sugar and vanilla seeds till hard but not too stiff and dry. Refrigeratewell.
  2. Strip the blackcurrants from the stems and cook in a shallow pan with the sugar and 2 tbsp water till the currants have burst. Add in minced cicely and blend. Press through a plastic sieve to remove any seeds and bits of skin. Refrigeratewell.
  3. Make the custard and refrigeratewell.
  4. 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.
  5. 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 possibly pork makes an interesting addition to the sauce.