Description
Cream, he's a Kurd, black currant very tasty by itself, and can be cooked as a normal billet. It's not jam, not jelly... and don't even know how to describe. Something incredibly soft, almost creamy, with delicate acidity and incredibly flavorful! Also, this cream is useful for baking and cooking a variety of desserts. To cook from fresh and frozen berries.
Ingredients
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Black currants
400 g
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Brown sugar
6 Tbsp
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Chicken egg
3 piece
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Vanilla
0.25 piece
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Cinnamon
0.25 piece
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Star anise
1 piece
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Butter
40 g
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The juice of a freshly squeezed
Cooking
Squeeze the juice from black currant, its pre-washed and dried. I first wipe it through a fine sieve, and then the cake is squeezed through cheesecloth.
The resulting juice mix with sugar and eggs.
Then boil in a water bath.
Add butter, 1/4 pod of cinnamon and vanilla, the star anise and cook, stirring, until thick.
Let cool slightly, remove spices and pour into banks. Then put into the refrigerator. Bon appetit!
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