1 1/2 lb (700 g) redcurrants
1 1/2 lb (700 g) raspberries
3/4 cup + 2 Tbls (175 g) Sugar
Vanilla essence, few drops
1 2/3 cup (175 g) potato flour
2 tbls (25 g) caster sugar (superfine granulated)
1 1/4 cups (10 fl oz) 300 ml whipped cream
1 cup (100 g) 4 oz almonds or walnuts, chopped
1 1/2 lb (700 g) raspberries
3/4 cup + 2 Tbls (175 g) Sugar
Vanilla essence, few drops
1 2/3 cup (175 g) potato flour
2 tbls (25 g) caster sugar (superfine granulated)
1 1/4 cups (10 fl oz) 300 ml whipped cream
1 cup (100 g) 4 oz almonds or walnuts, chopped
method
1. Wash and drain the redcurrants and raspberries and cook gently to let the juices run.
2. Add the sugar and vanilla essence.
3. Continue cooking until most of the liquid has evaporated.
4. Thicken with potato flour but do not allow to boil, just to cook through.
5. Serve well chilled, having sprinkled the caster sugar over the top to prevent a skin forming, and decorate with the whipped cream and chopped nuts.
2. Add the sugar and vanilla essence.
3. Continue cooking until most of the liquid has evaporated.
4. Thicken with potato flour but do not allow to boil, just to cook through.
5. Serve well chilled, having sprinkled the caster sugar over the top to prevent a skin forming, and decorate with the whipped cream and chopped nuts.
serving amount
serves 8
rate this recipe
more information
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
