in Dessert Recipes

Currant ice cream cake

updated

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Ingredients for 1 servings:

  • 500 g currants (fresh or frozen)
  • 125 g powdered sugar
  • 800 ml cream
  • 3 packs of cream stiffener
  • 150 g meringue(s)
  • 100 g brittle
  • Rum, to taste

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 12 hours; Total time approx. 1 day 12 hours 30 minutes

Sort the currants, remove the stems, wash, and pat dry. Thaw frozen fruit. Sift the powdered sugar over the fruit. Crumble 100g of meringue. Whip the cream with the cream stiffener and fold in the currants, meringue, and brittle. Pour the mixture into a 26cm springform pan lined with aluminum foil and place in the freezer. Freeze for at least 36 hours. Then carefully remove from the pan and garnish with cream dots and the remaining meringue.

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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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