- 350g (12oz) fresh or frozen blackcurrants
- 200ml (7fl oz/scant 1 cup) stock syrup (see recipe)
- 600ml (1 pint/2 1/2 cups) very softly whipped cream
Cover the blackcurrants with stock syrup. Bring to the boil and cook for about 4–5 minutes until the fruit bursts. Liquidize and sieve or purée the fruit and syrup and measure it. When the purée has cooled, add the softly whipped cream. Serve with shortbread biscuits.
An alternative presentation is to layer the purée and softly whipped cream in tall sundae glasses, ending with a drizzle of thin purée over the top.
Frozen blackcurrants tend to be less sweet. Taste – you may need to add extra sugar. A little stiffly beaten egg white may be added to lighten the fool.
The fool should not be very stiff, more like the texture of softly whipped cream. If it is too stiff, stir in a little milk rather than more cream.
Leftover fool may be frozen to make delicious ice cream. Serve with coulis made by thinning the blackcurrant purée with a little more water or stock syrup.
Add a little more syrup. It needs to taste sweeter than you would like because the freezing dulls the sweetness. Pour into popsicle moulds, cover, insert a stick and freeze until needed. Best eaten within a few days.
Download the Blackcurrant Fool, Blackcurrant Ice Cream and Blackcurrant Popsicles recipes as PDF.
Tags: blackcurrant, ice cream, popsicles