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Currant Cream

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Currant Cream

The perfect currant cream recipe with a picture and simple step-by-step instructions.

  • 2,5 dl Half cream
  • 50 g Powdered sugar
  • 250 g Mascarpone
  • 2 tbsp Orange juice
  • 500 g Currants
  1. Beat the single cream until stiff and then add the powdered sugar. Briefly hit again. Carefully fold the mascarpone and orange juice into the cream. Mix the currants into the cream. Tip 1: Instead of orange juice, add 1 tbsp Grand Marnier. Tip 2: Sprinkle the crème with roasted nuts. Tip 3: Use frozen or fresh currants. Tip 4: puree the fruit or leave it whole
Dinner
European
currant cream

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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