Black Currant Cream

Summary

Prep Time	30 mins
Total Time	6 hrs 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

170 grams sugar
120 ml milk
1 tablespoon milk
Soak 3 sachets gelatine powder (21 g in total) in approx. 5 tablespoons water
375 g currants, black, processed into pulp (passed throuh)
720 ml cream, (possibly use a low-fat alternative)
60 g powdered suar
2 tablespoon powdered sugar

For the set:

Currants, fresh black

Instructions

Bring the sugar and milk to the boil. Stir in the softened gelatine and the red currant pulp. Let cool down a little and put in the refrigerator until the gelatine just begins to set.
Take 540 ml of the cream and whip with 60 g of icing sugar until it is semi-stiff. Now fold this into the currant-gelatine mixture.
Place in a 2 liter casserole dish and refrigerate for at least 6 hours until the mixture is completely firm.
Before serving, turn out onto a platter and decorate with rosettes from the piping bag with the rest of the cream and powdered sugar that has been whipped to a stiff consistency. Garnish with fresh currants.

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