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Name: Blackcurrant And Vanilla Fool
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Seeds from 1/2 vanilla pod; 150 ml Double cream; (1/4 pint); Few sweet cicely leaves; 150 ml Vanilla custard; (1/4 pint); 1 ts Icing sugar; 225 Ig; (8oz) caster sugar; 575 g Blackcurrants; (1 1/4lb)

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INGREDIENTS

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

INSTRUCTIONS

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. 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.

NOTES

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Blackcurrant And Vanilla Fool

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

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.        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.

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Nutrition

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Serving Size: 1 Serving (577g)
Recipe Makes: 1 servings

Calories: 9
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.3g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 9

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