Blackcurrant Cream

A chilled blackcurrant dessert made with fresh fruit, cream, and gelatine, set in a mould and served with extra berries.

Dessert Fruit Gluten Free Summer Berry

Estimated Nutrition

Calories

313.8

kcal / serving

2510.4 kcal total

Carbs

22.5g

per serving

179.8 g total

Fat

22.3g

per serving

178.5 g total

Protein

3.5g

per serving

28.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

plus extra if necessary

sheet

Gelatine

Dairy

350

Double Cream

plus extra to serve

350

Whole Milk

Fruits

500

Blackcurrants

fresh, stalks removed

Liquids

Water

Crème De Cassis

Method

Cook blackcurrants, sugar, and water in a pan for ten minutes until berries break down.

Strain the mixture through a sieve into a clean pan to form 300ml of purée.

Stir the crème de cassis into the juice and set aside.

Soften gelatine sheets in cold water for five minutes.

Heat cream and milk until almost simmering, then dissolve the squeezed gelatine into the mixture.

Combine the cream mixture with the blackcurrant mixture until smooth.

Pour mixture into a 1 litre mould and chill for 8 hours until set.

Dip the mould into hot water for five seconds to release the cream onto a plate.

Slice and serve with extra blackcurrants and cream.