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BLACKCURRANTS

Blackcurrant Meringue Ice Cream

INGREDIENTS

  • 450g (1lb) blackcurrants
  • 100g (3½ oz) ready made meringues
  • 2 - 4tbsp icing sugar
  • 1tbsp blackcurrant liqueur (optional)
  • 300ml (½ pt) double cream
METHOD
  1. Puree the blackcurrants and pass through a sieve to get about 300ml (½ pt) liquid.
  2. Sweeten to taste with icing sugar.
  3. Stir in the blackcurrant liqueur.
  4. Whip the cream to soft peaks and fold into the puree.
  5. Crush the meringuesand fold into the mixture.
  6. Transfer to a plastic container and place into the freezer until firm.

Sparkling Wine Jellies with Summer Berries

INGREDIENTS

  • 175g (6oz) small strawberries
  • 110g (4oz) raspberries
  • 175g (6oz) blackcurrants and redcurrants
  • 425ml (15fl oz) red lambrusco wine
  • 50g (2oz) caster sugar
  • 1 x 135g pack raspberry jelly
  • 1 tbsp lime juice
METHOD
  1. Prepare the fruit and mix together in a large bowl.
  2. Make the jelly by breaking the cubes into a microwaveable measuring jug, adding 3 tbsp on the wine and the sugar. Stir together and heat on full power for 1½ minutes. When everything has dissolved completely add the remaining cold wine and the lime juice. Leave to cool.
  3. Divide the fruit between serving glasses.
  4. Pour the jelly over the fruit.
  5. Cover the glasses with cling film and place in the fridge to set over night.
  6. Serve chilled with creme fraiche.

Summer Berries in Warm Sabayon Glaze

Summer Fruits Yoghurt Ice Cream

INGREDIENTS

  • 500g (18oz) summer berries e.g blackcurrants, raspberries, redcurrants, blackberries
  • 150g (5oz) caster sugar
  • 600g (1¼ lb) low fat or Greek style yoghurt or fromage frais
METHOD
  1. Trim the fruit and place in a large saucepan with the sugar.
  2. Cover and place over a low heat for 5 minutes until the fruits release their juices.
  3. Puree in an food processor and seive to remove the pips. Leave to coll completely.
  4. Mix the puree with the yoghurt and add more sugar to taste if necessary.
  5. Pour the mixture into an ice cream maker and let it run according to the manufacturer's instructions.
  6. If you don't have an ice cream maker, pour the mixture into a container and leave to freeze for 3-4 hours until it is slushy. Remove and put into a blender for a few seconds. Place back into the container and return it to the freezer for a further few hours until almost frozen and then blend again. Repeat this process 3 to 6 times.
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