Blackcurrant fondue recipe
1 1/2 lb blackcurrants, topped and tailed if fresh, thawed if frozen
4 oz caster sugar
3 tsp cornflour
2 tbsp single cream
4 tbsp Cassis
mini hazelnut macaroons, to serve
Put blackcurrants into a saucepan with the sugar and 5 fl oz water. Cook gently
until tender. Press the mixture through a sieve into a fondue pot.
In a small bowl, blend the cornflour smoothly with the cream and stir into the
pureee together with the Cassis. Reheat until thickened, stirring frequently. Serve
with macaroons.
(Serves 4)
|
.
