250 g blackcurrants
3 tbsp orange juice
1/2 cup + 1 tsp (75 g) 3 oz icing sugar (confectioners sugar), sifted
284 ml whipping cream
blackcurrants and whipped cream to decorate
3 tbsp orange juice
1/2 cup + 1 tsp (75 g) 3 oz icing sugar (confectioners sugar), sifted
284 ml whipping cream
blackcurrants and whipped cream to decorate
method
1. Puree the blackcurrants and orange juice, then stir in the icing sugar.
2. Whip the cream until fairly thick and fold into the blackcurrant mixture.
3. Spoon the mixture into a 500 g loaf tin. Cover with clingfilm or foil and freeze until firm.
4. Turn out on to a plate and decorate with blackcurrants and whipped cream before serving.
2. Whip the cream until fairly thick and fold into the blackcurrant mixture.
3. Spoon the mixture into a 500 g loaf tin. Cover with clingfilm or foil and freeze until firm.
4. Turn out on to a plate and decorate with blackcurrants and whipped cream before serving.
serving amount
serves: 6
rate this recipe
7.8
out of 10
13 users have helped to rate this recipe.
|
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.
