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Redcurrant Cream
Ingredients
1½ lb redcurrants
Caster sugar (to taste)
2 egg yolks
1 egg
2 tablespoons caster sugar
½ pint milk
1 oz gelatine
½ pint double cream
Arrowroot (for thickening juice)
6-inch cake tin, or charlotte tin
Method
Oil the mould. String the currants and put them into a pan with sugar to taste. Cover pan, and set on low heat for 15-20 minutes, until currants are completely tender. Drain off the juice and reserve. Rub currants through a nylon strainer and measure resulting purée. There should be between ½-¾ pint. If too thick, dilute with a little juice to the consistency of cream.
Cream egg yolks and the whole egg together with the sugar. Bring milk to the boil, pour on to the egg and sugar and blend well; set aside to cool.
Soak the gelatine in a wineglass of redcurrant juice or water, dissolve over gentle heat and add to the custard. Stir in the purée gradually.
Watchpoint:- When using an acid fruit such as this make sure that the purée is sweet enough before it is added to the other ingredients; or it may start to ferment if kept 4-5 hours.
Partially whip the cream and fold in to the custard purée mixture before turning into the mould. Cover and leave in refrigerator for 1 hour or longer. When set, turn out. Thicken reserved juice slightly with arrowroot, then let it cool; pour this sauce round the cream.
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