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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
- Whisk the cream with the icing sugar and vanilla seeds till hard but not too stiff and dry. Refrigeratewell.
- 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.
- Make the custard and refrigeratewell.
- 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 possibly pork makes an interesting addition to the sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 157g | |
| Calories 317 | |
| Calories from Fat 260 | 82% |
| Total Fat 29.57g | 37% |
| Saturated Fat 18.32g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 77mg | 3% |
| Potassium 193mg | 6% |
| Total Carbs 9.72g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.48g | 1% |
| Protein 4.5g | 7% |
