Black Currant Milk Recipes

BLACKCURRANT NO-CHURN ICE CREAM

Steps:

• Place 400g of the blackcurrants in a large saucepan with the zest of 1 lemon and juice of ½, plus 4 tbsp water. Bring to the boil, then reduce to a simmer and cook for 6-8 mins until the fruit has broken down and the liquid has reduced and thickened slightly. Remove from the heat and allow to cool.
• Pass the fruit through a sieve over a mixing bowl. Use the back of a spoon to press down on the fruit and squeeze out all the juice, then discard the remaining stalks and pulp from the sieve, and set aside the liquid.
• Combine the double cream and condensed milk in a large mixing bowl. Whisk until thickened but not stiff, then add the fruit and stir to combine. Tip into a freezer-proof container, cover with a lid and freeze for at least 6 hrs. Remove from the freezer 30 mins before serving, then serve in bowls topped with the remaining blackcurrants.

BLACK CURRANT CAKE

Steps:

• Remove the butter from the refrigerator a few hours before baking to allow it to get soft. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter and flour a springform (20 cm/ 8 inches) or line the bottom of the springform with parchment paper.
• Clean and dry the black currants. Set aside.
• Cream the butter and the sugar, about 3-4 minutes. Add the eggs, one by one, mixing well in between. Mix the flour and the baking powder and sieve them over the mixture. Mix shortly again.
• Place the batter into the prepared springform. Cover with the berries. Bake for about 40 minutes or until a skewer inserted in the middle of the cake comes out clean. Leave cool in the pan for about 10 minutes, remove and let cool on a wire rack. Serve as suggested above.

BLACK CURRANT MILK

Steps:

• Add the syrup to the milk (not the other way round as it can curdle the milk).
• Serve in tall glasses right away!

BLACK CURRANT ICE CREAM (NO-CHURN)

Steps:

• Prepare berries: Rinse the berries under cold running water, drain well in a sieve. Remove the stems. Weigh the needed berries after you've removed the stems.
• Cook: Place in a small saucepan. Add lemon juice and cordial. Bring to a gentle boil and simmer until the berries pop and the mixture thickens slightly, about 3-4 minutes. Set aside and let cool completely. When cool, blend with a hand-held blender or in a blender. Set aside.
• Mix: Beat the cream until soft peaks form. Set aside. Mix the sweetened condensed milk with the black currant puree. Carefully fold in the whipped cream.
• Freeze: Line the bottom and the walls of a small loaf tin with cling film/plastic wrap. Pour the mixture into the container. Cover with another piece of plastic wrap directly over the surface. Freeze for at least 8 hours or until solid.
• Serve: Remove from the freezer for about 10 minutes before scooping to allow it to soften slightly. Serve in ice cream cones or small bowls.

BLACK CURRANT DRIZZLE CAKE

Steps:

• Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 2 pound loaf tin and line with baking parchment, allowing the ends to drape over for easy removal.
• Put the butter, caster sugar, flour, eggs and vanilla into a large bowl. Beat together with an electric whisk until pale and creamy, about 5 minutes. Spread one third of the batter into the prepared pan. Sprinkle with 1/3 of the black currants.. Dot another 1/3 of the batter over top of the currants. Spread over carefully. Sprinkle another 1/3 of the black currants over top. Finally spread with the remaining batter, reserving the remainder of the currants for after.
• Place into the heated oven and bake for about one hour, until risen and a skewer inserted in the centre comes out clean. Remove from the oven.
• Place the remainder of the currants in a bowl along with the granulated sugar. Add the lemon juice and stir in with a fork, lightly mashing the fruit just a bit.
• Take a skewer and poke holes all into the top of the cake. Spoon the fruit,sugar and juice mixture over top evenly. Allow to cool completely before removing from the pan. The top should be set and crisp. Cut into slices to serve. Eat within a few days. (So NOT a problem!!)