Blackcurrant Fool

In Brief

Prep Time : 30 minutes

Cooking Time : 10 minutes

Serves : 6

It’s June which means it’s time to get your tupperware out and into the garden to pick those Blackcurrants before the blackbirds do.

Did you know? Nearly all our British blackcurrants are used in the famous Ribena, not the worst news in the world as it’s reassuring that there is fruit in the concentrates we drink these days but it does mean that there isn’t much left for us. So if your fortunate enough to know someone with a bush then offer them to pick it for them in return for a punnet or two so you can make this recipe.

Shopping List

  • Blackcurrants: 450g
  • Sugar: 150g
  • Double Cream: 150ml
  • Yoghurt: 150ml

Cooking Instructions

  1. Start by cooking the blackcurrants in a pan with the sugar and a splash of water.
  2. Cook for around 10 minutes until all the sugar has dissolved.
  3. Pass through a sieve to remove all stalks and pips and leave to cool.
  4. Whip up the double cream and slowly add the yoghurt bit by bit and continue to whisk.
  5. Stir in the puree to make a marbled effect, place in large glasses andĀ refrigerateĀ until ready to serve.