Red Currant Fool
By PutoPinoy on Wednesday, August 03, 2011 At
Wednesday, August 03, 2011
Ingredients:
>1/4 cup unsalted butter
>3-1/2 cups fresh red currants, stems removed
>3/4 cup sugar
>1-1/2 cup heavy cream
Procedure:
1. Melt butter in a large skillet set over medium heat and stir in currants and sugar.
Cover and reduce heat to low. Cook, stirring occasionally until sugar has dissolved and the
currants have softened, about 5 minutes.
2. Remove skillet from heat and lightly crush fruit w/ the back of a wooden spoon. Do not
mash into puree, some texture should remain. Transfer to bowl and cool completely inside the
refrigerator before proceeding.
3. In a small bowl, whisk the cream until it holds soft peaks. Set aside half a cup of
fruit mixture. Gently fold the whipped cream into the remaining fruit mixture, leaving it
marbled. Serve immediately in individual bowls, garnished w/a spoonful of the reserved
fruit mixture.
>1/4 cup unsalted butter
>3-1/2 cups fresh red currants, stems removed
>3/4 cup sugar
>1-1/2 cup heavy cream
Procedure:
1. Melt butter in a large skillet set over medium heat and stir in currants and sugar.
Cover and reduce heat to low. Cook, stirring occasionally until sugar has dissolved and the
currants have softened, about 5 minutes.
2. Remove skillet from heat and lightly crush fruit w/ the back of a wooden spoon. Do not
mash into puree, some texture should remain. Transfer to bowl and cool completely inside the
refrigerator before proceeding.
3. In a small bowl, whisk the cream until it holds soft peaks. Set aside half a cup of
fruit mixture. Gently fold the whipped cream into the remaining fruit mixture, leaving it
marbled. Serve immediately in individual bowls, garnished w/a spoonful of the reserved
fruit mixture.
Labels: Desserts
