Currant – Cold Bowl
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg currants
- 200 g suar
- 1 liter thick milk, alternatively buttermilk or kefir
For decoration:
- possibly lemon balm
- possibly mint
Print Recipe
Pin Recipe Instructions
- The currants are freed from the stems, placed in a bowl and crushed there and sprinkled with plenty of sugar as desired. They are then left to steep for 1 hour.
- Then you pour the curdled milk, which has been thoroughly beaten with a whisk, over the currants and put the soup in the cold.
- Also works wonderfully with blueberries. Decoration with mint leaves or lemon balm.
- Rusk also goes well with it.
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