FOR THE BLACKCURRANT PURÉE:
500g field fare blackcurrants (defrosted)
100g icing sugar, (or possibly more)
FOR THE CUSTARD:
250ml double cream
250ml whole milk
1 vanilla pod, slit open lengthways
4 large medium egg yolks
100g caster sugar
1 heaped teaspoon cornflour
1 x medium egg white, lightly beaten until frothy
a little caster sugar
100g Genoese sponge cake, cut into 2cm cubes
4 tablespoons creme de cassis
250ml double cream, lightly whipped
Start with the blackcurrant purée. Set aside about 20 fine, plump blackcurrants. Put the rest into a saucepan with 100ml water, bring to a simmer and cook gently for about 10 minutes, stirring and crushing the fruit, until soft and pulpy. Rub the blackcurrant pulp through a sieve and discard the skins and seeds. Whisk the icing sugar into the warm purée, then taste and add more sugar, if necessary. It needs to remain on the tart side, as the custard will be very sweet. Leave to cool.
Next make the custard. Put the cream, milk and vanilla pod in a saucepan and bring to just below boiling point, then set aside to infuse. Put the egg yolks in a bowl, add the sugar and cornflour and beat together until smooth. Remove the vanilla pod from the hot cream. Gradually pour the hot cream on to the egg yolk mixture, whisking all the time. Pour into a clean pan and heat gently, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon; don’t let it boil or it will curdle. Strain the thickened custard through a sieve, leave to cool, then chill.
Roll the reserved blackcurrants in the egg white, let the excess drain off, then roll them in a little caster sugar so they take on a ‘frosty’ coating. Set aside in the fridge.
To assemble, divide the sponge cubes between 6 large glasses and trickle over the crème de cassis. Now layer the blackcurrant purée and custard in the glasses. Finish each with a big spoonful of whipped cream and a few frosted blackcurrants. Serve lightly chilled.
Many thanks to www.cooked.com.