Blackcurrant And Vanilla Fool

Blackcurrant And Vanilla Fool Ingredients

150 ml Double cream; (1/4 pint)	225 Ig; (8oz) caster sugar
1 ts Icing sugar	Few sweet cicely leaves
Seeds from 1/2 vanilla pod	150 ml Vanilla custard; (1/4 pint)
575 g Blackcurrants; (1 1/4lb)

Instructions for Blackcurrant And Vanilla Fool

Whisk the cream with the icing sugar and vanilla seeds until firm but not too stiff and dry. Chill well. Strip the blackcurrants from the stems and cook in a shallow pan with the sugar and 2 tbsp water until the currants have burst. Add chopped cicely and blend. Press through a plastic sieve to remove any seeds and bits of skin. Chill well. Make the custard and chill well. 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 pork makes an interesting addition to the sauce. Converted by MC_Buster. Per serving: 10 Calories (kcal); trace Total Fat; (0% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: Cuisine: Uncategorized

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