Cassis cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the currants, strip them from the stalks, puree them in a mixer and strain them through a fine sieve. Measure 175 ml of juice. Soak gelatine in cold water

2. 2

   Heat the sugar and 5 tablespoons of water until the sugar is dissolved. Remove from the heat and dissolve the squeezed gelatine in it while stirring. Stir in the currant juice and chill until the mixture begins to gel

3. 3

   Whip the cream until stiff and carefully fold into the currant mixture. Pour into an oiled, foil-lined box form (500 ml capacity, 15 cm long, 8 cm wide). Cover and chill for approx. 12 hours. Wash and halve the strawberries. Wash mint, shake dry, pluck leaves from the stalks. Remove the cassis cream from the tin and decorate with strawberries and mint

4. 4

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
230 kcal

CARBS
31 g

FATS
10 g

PROTEINS
3 g