Blackcurrant And Vanilla Fool Recipe

• 150 ml Double cream, (1/4 pint)
• 1 tsp Icing sugar Seeds from 1/2 vanilla pod
• 575 gm Blackcurrants, (1 1/4lb)
• 225 x Ig, (8oz) caster sugar Few sweet cicely leaves
• 150 ml Vanilla custard, (1/4 pint)

1. Whisk the cream with the icing sugar and vanilla seeds till hard but not too stiff and dry.
2. Refrigeratewell.
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. Add in minced cicely and blend.
5. Press through a plastic sieve to remove any seeds and bits of skin.
6. Refrigeratewell.
7. Make the custard and refrigeratewell.
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. Top with a sprig of herb and serve.
10. Tips: Make some blackcurrantspuree and keep in the freezer for winter.
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.

cream, sugar seeds, blackcurrants, ig, vanilla custard

Taken from cookeatshare.com/recipes/blackcurrant-and-vanilla-fool-86837 (may not work)