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Our blackcurrant bush in the garden seems to be having a bumper year.What can I do with all the blackcurrants?
I made a blackcurrant cheesecake today. my nan grows them in her allotment so I'll watch this thread for ideas.
Oooh purple - dh is asking for cheesecake. Is the recipe online?
I was given some by a friend on Thursday & I need inspiration too
Apple and blackcurrant crumble. And blackcurrant jam, made so it's really tart and has whole blackcurrants in it - mmmmmmmm on buttered wholemeal toast it's fab
I used this recipe, but left out the lime, and topped it with blackcurrant compote. (Mix 200g of blackcurrants with 2 table spoons of sugar and cook in a saucepan until gloopy)1 small pack digestive biscuits100g butter275ml double cream170g full fat cream cheese100g icing sugar1 lemon1 limedecorations if you wantplace the biscuits in a bowl and using the end of a rolling pin crush them into a fine crumb.melt the butter in a pan and mix thoroughly with the biscuit crumbs, then place at the bottom of the cheesecake dish, push down and even out. place in the fridge to chill.pour the cream into a large bowl and whisk until soft peaksin a small mixing bowl, soften the cream cheese and gradually sift in the icing sugar, mixing continuously.grate the rind of the lemon and lime and mix into the cream cheese and icing sugar.cut the lemon and lime in half and juice, use 1 tbsp of this juice in the cheese mixturefold the whipped cream into the cheese mixture and spread this on top of the biscuit base and decorate. then chill.if you which to use other fruit such as berries, blend them into a pulp and then add to the cream cheese and icing sugar instead of the lemon and lime.
That sounds totally yummy purple, thank you.Dh wants me to make this but it sounds like you make it in the tin and then put the biscuit on top (so it will be the right way around when it is turned out) which is making me nervous.
teapot we usually make jam but need to gather some jars first. I agree it is deliciously tart!
I don't think my link is working. I shall try again here fingers crossed.
Yay! I also made this sorbet but without the gelatine as we are vegetarians. Judging by the sneaky little tastings so far it will be lush.
The lollies look lovely. Need to get some lolly moulds first and more freezer space!
My Gran used to make blackcurrant jam that was my favourite as a child.We also used to add hot water to it to make a hot blackcurrant drink<goes all dreamily nostalgic>
ooooh, the semifreddo recipe looks lush, my currants are still in the fridge, I'll get some mascarpone & custard tomorrow!!!!
I bought mascarpone and custard today and promptly dropped the custard on the kitchen floor. It was a 500g tub and I don't think I need that much though so it may not be unsalvagable.I also learned that it is MAScarpone and not MARscapone as I had been calling it!
Freeze them! I freeze ours every year. I make a blackcurrant pie with very short buttery pastry and then freeze the rest to use in crumbles and pies in the winter. They are also fab in trifle - cook down with a little sugar and framboise or blackcurrant liqueur, pour over small chunks of madiera, top with custard and a little cream. Mmmmmmmm
The semifreddo is in the freezer - I am looking forward to my meal tonight I think I will freeze some Taffeta as I want to try the cheesecake purple suggested but suspect two cheesecakes in one week is a bit extreme.The sorbet, made without the gelatine, was gorgeous and made enough for us to have a serving each (4 of us) the other day and still have another serving each in the freezer.
Semifreddo is divine.I have a freezer full of puddings as dd made mango and passion fruit sorbet as well
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