in Dessert Recipes

Blitz – Red currant jelly with currant nectar

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Ingredients for 6 servings:

  • 250 ml water
  • 750 ml currant nectar
  • 60 g cornstarch
  • 100 g sugar
  • 600 g berry cocktail (frozen)
  • 500 ml milk
  • 1 pack of vanilla sauce powder
  • 20 g sugar
  • ½ vanilla pod(s), including the pulp
  • 125 ml cream

Instructions

Working time approx. 5 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 20 minutes

is immediately firm, as it is prepared with frozen berries

Fill the currant nectar with water to 1 liter. Mix 1/8 of it with the cornstarch. Boil the remaining juice with the sugar, then thicken with the cornstarch. Bring to a boil once. Add the unthawed fruit, transfer to a bowl, and chill. Prepare the custard. Once cooled, mix with the semi-whipped cream and serve with the porridge.

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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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