1lb (450 g) blackcurrants
Up to 3/4 cup + 2 Tbls (175 g) caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
3/4 cup (150 ml) 5 fl oz plain yoghurt
Ginger or lemon thin biscuits - optional
Up to 3/4 cup + 2 Tbls (175 g) caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
3/4 cup (150 ml) 5 fl oz plain yoghurt
Ginger or lemon thin biscuits - optional
method
1. The easiest way to de-stalk black (and redcurrants is to hold the end of the stalk and run a fork down it so the currants just pop off.
2. Put the de-stalked and washed blackcurrants into a non-stick pan, and taste them to see how much of the sugar you need.
3. Add the sugar and just a little water so they do not stick to the bottom of the pan.
4. Bring them very gently to the boil and stir them. Cook for about 10-15 minutes until they are pulped and the sugar is completely dissolved.
5. push the blackcurrant puree through a sieve. This takes a minute or two, but it is worth doing to get rid of the pips.
6. Whip the cream until it is really thick and then add the yoghurt a spoonful at a time, and rewhip.
7. The cream will absorb the yoghurt but will remain thick and creamy, even though the fat content is no longer what it might have been!
8. When the blackcurrant puree is cool, stir it gently into the cream mixture so as much air remains as possible.
9. Mix only untill marbled,. Pour it into glasses rather than bowls, so you make the most of the lovely colour effect, and chill it in the fridge for about 2 hours.
2. Put the de-stalked and washed blackcurrants into a non-stick pan, and taste them to see how much of the sugar you need.
3. Add the sugar and just a little water so they do not stick to the bottom of the pan.
4. Bring them very gently to the boil and stir them. Cook for about 10-15 minutes until they are pulped and the sugar is completely dissolved.
5. push the blackcurrant puree through a sieve. This takes a minute or two, but it is worth doing to get rid of the pips.
6. Whip the cream until it is really thick and then add the yoghurt a spoonful at a time, and rewhip.
7. The cream will absorb the yoghurt but will remain thick and creamy, even though the fat content is no longer what it might have been!
8. When the blackcurrant puree is cool, stir it gently into the cream mixture so as much air remains as possible.
9. Mix only untill marbled,. Pour it into glasses rather than bowls, so you make the most of the lovely colour effect, and chill it in the fridge for about 2 hours.
serving amount
serves four
rate this recipe
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