Blackcurrant And Vanilla Fool Recipe

1. 1

   Whisk the cream with the icing sugar and vanilla seeds till hard but not too stiff and dry.

2. 2

   Refrigeratewell.

3. 3

   Strip the blackcurrants from the stems and cook in a shallow pan with the sugar and 2 tbsp water till the currants have burst.

4. 4

   Add in minced cicely and blend.

5. 5

   Press through a plastic sieve to remove any seeds and bits of skin.

6. 6

   Refrigeratewell.

7. 7

   Make the custard and refrigeratewell.

8. 8

   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.

9. 9

   Top with a sprig of herb and serve.

10. 10

    Tips: Make some blackcurrantspuree and keep in the freezer for winter.

11. 11

    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 possibly pork makes an interesting addition to the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.