250 g blackcurrants
3 tbs orange juice
75g icing sugar, sifted
300 ml whipping cream blackcurrants and whipped cream to decorate
- Puree the blackcurrants and orange juice, then stir in the icing sugar.
- Whip the cream until fairly thick and fold into the blackcurrant mixture.
- Spoon the mixture into a 500 gm loaf tin. Cover with clingfilm or foil and freeze until firm.
- Turn out on to a plate and decorate with blackcurrants and whipped cream before serving.