in Dessert Recipes

Currant jelly with ricotta topping

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Ingredients for 3 servings:

  • 200 ml currant juice
  • 50 ml orange juice
  • 2 tbsp, leveled cornstarch
  • 2 tbsp sugar
  • ½ cup ricotta
  • 1 cup of yogurt
  • 1 packet of vanilla sugar (bourbon)
  • 1 tbsp sugar
  • some currants, rolled in water/sugar for decoration

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Combine the juices in a saucepan and bring to a boil. Combine the cornstarch with a little of the juice. Add, mix well, and cook until the mixture thickens. Pour into jars and let cool. For the ricotta topping, combine all the ingredients. Pour over the cooled jelly. Decorate with sugared currants. Sounds spectacular, but it’s actually quite simple.

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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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