I decided to make a blackcurrant syllabub, after making the lemon syllabub recently. I love the taste of blackcurrants almost as much as I love the taste of lemons.
I decided that blackcurrants would add just the right level of intensity and concentration of flavour. Instead of brandy as the spirit I decided to try vodka. The result was delicious although I may yet try it with brandy to see if I prefer it. I think I should make both though so I can do a side by side taste comparison! Its a hard job but someone has to do it.
250 ml double cream
50 ml white wine
50 ml vodka
Juice of 1 lemon
Grated rind of 1 lemon
150 g blackcurrants
50 g caster sugar
- Place the blackcurrants, granulated sugar, lemon rind and juice in a saucepan and cook gently for 5 minutes allow to cool and puree in a blender or rub through a sieve.
- Blend the blackcurrant mixture with the wine and vodka.
- In a bowl whip the cream, puree mixture and the sugar until the mixture just holds in firm peaks.
- Put the mixture into chilled glasses.
- Serve and enjoy!
Tip: To make the dessert look even more interesting, you could reserve half the puree and divide this between the 4 glasses at the bottom of each glass for a lovely intense blackcurrant hit at the end of the syllabub