Gooseberry fool is a classic British summer pudding, but have you tried blackcurrant fool? When blackcurrants are in season, it makes a delicious alternative to this easy to prepare dessert. Tart and flavoursome fruit pair well with smooth rich cream. The colour is superb and it makes an attractive end to any meal. It’s particularly good if you’re entertaining as it’s not only indulgent, but can be prepared well ahead.
Blackcurrants are available for a limited season only. This makes these dark purple fruit, with their fresh, sweet and tart flavour, even more appealing. They have a number of health benefits too. If you’re lucky enough to get hold of any, but are wondering what to do with them, these blackcurrant recipes are here to help you out.
Fruit vinegars make a wonderful addition to many dishes. Vinegar captures the essence of the fruit beautifully reminding us of the season in which it was harvested. This blackcurrant vinegar gives a flavoursome tang to sauces, salads and desserts.
This Chocolate Sundae Royale is a decadent chocolate ice-cream extravaganza. It’s made with dark and white chocolate ice-creams, chocolate caramel fudge sauce, blackcurrant brownies and some blackcurrant sauce to cut through the richness. All you need is a suitable celebration to justify the calories.
I know it’s summer, but sometimes nothing will do but brownies. These blackcurrant brownies fit right in as blackcurrants are at their best in July. They’re sweet, rich and fudgy and permeated most delightfully by tart flavoursome blackcurrants. They’re also super easy to make.
A fruity crumble cake, which is easy to make, isn’t too sweet, but is full of flavour and texture. Chocolate blackcurrant buckle is good for afternoon tea or served warm with cream as a summer pudding.
I love Random Recipes and think Dom of Belleau Kitchen is a genius for coming up with the idea. I’ve been in from the beginning, so it always grieves me when I run out of time and don’t manage to make the challenge. Last month was such a one and I was beginning to panic that this month would turn out the same, but no, I was determined not to miss another month. Dom gave us quite a bit of freedom with this challenge and allowed us to pick our own book, a highly unusual event. I went for my Valentine’s gift from CT (itself a highly unusual occurrence); a chocolate book I have long been lusting after, Chococo chocolate cookbook by Claire Burnet. I closed my eyes and opened the book on a random page, somewhat trepedaciously – you just never quite know what you might be letting yourself in for. Sigh of relief, which then turned to one of excitment: chocolate pancakes platter. I have long wanted to make chocolate pancakes, but somehow have never actually managed it. Fortuitously, I also had a tub of blackcurrants which were in desperate need of using up. My mother’s freezer, not so fortuitously and very upsettingly, packed up unexpectedly. She ended up having to throw most of the food away. By the time we received the currants, they had been out of the freezer some time. So instead of making the cherry compote denoted in the recipe, I made blackcurrant and rose compote instead.
This is how I made:
Chocolate Pancakes with Rose, Mint and Blackcurrant Compote
- Sieved 150g wholemeal flour into a bowl with a scant tsp of baking powder and 30g cocoa powder.
- Stirred in 2 tbsp vanilla (caster) sugar.
- Made a well in the centre and broke in an egg.
- Started to mix from the middle outwards, adding 175 ml milk a little at a time.
- Beat in 20g hazelnut oil (instead of melted butter).
- Left to rest for about 20 minutes whilst I got on with the other things.
- Dry fried a large tbsp of flaked almonds with 1/2 a tsp of icing powder until they were lightly browned and slightly caramelised.
- Turned into a little serving dish.
- Poured the blackcurrants into a pan.
- Didn’t add any sugar as this had already been done.
- Added the last of my rose syrup (about 2 tbsp) which also really needed using up.
- Simmered for a few minutes, then added 2 tbsp mint vodka.
- Simmered for another couple of minutes.
- Heated a frying pan over a medium heat and added a slither of butter.
- Placed a heaped tbsp of pancake mixture into the pan, spreading it out with the spoon to form a circle of about 10 cm.
- Left for a few minutes until bubbles started to appear in the pancake.
- Turned it over and cooked for a couple more minutes.
- Placed on a plate and put into a warm oven.
- Repeated the process making six pancakes in total.
- Assembled the pancakes by layering them with a tbsp of blackcurrant compote and then another pancake.
- Stacked them three pancakes high finishing with a layer of blackcurrants.
- Topped with the almonds and dusted with a little icing sugar.
Random Recipes – the choice is yours. My choice was Chococo.
Kate of Turquoise Lemons has given us Preserves for her monthly No Food Waste Challenge. Blackcurrants preserved from the summer, mint vodka and rose syrup I made back along in need of using up,
The freezer disaster also makes these pancakes eligible for Credit Crunch Munch I reckon along with the homemade rose syrup and mint vodka. A monthly challenge hosted by Fab Food 4 All and Fuss Free Flavours.
As these are American style pancakes, I’m entering them into Bloggers Around the World hosted by Chris of Cooking Around the World. The country of choice this month is USA.
Sweet and sticky, these blackcurrant rose honey cakes are thoroughly delicious. Known as nonnettes in France, they are individual egg-free cakes. This gives them a delightfully smooth texture. Little chunks of caramelised white chocolate just add to the fun, but can be left out if preferred.
If you’re ever stuck for recipe ideas when it comes to blackcurrants, you have come to the right place. Here you’ll find 37 creative blackcurrant recipes from a whole host of bloggers. They all involve chocolate in some way, shape or form.
A beautifully light, smooth and unctuous no-churn blackcurrant ice cream. The colourful fruit is subtly flavoured with rose and it ripples through the white chocolate cream in a most delightful way. It’s rich and fragrant with both sweet and sour tones.