Blackcurrant Fool


  • 450 gm blackcurrants
  • 150 gm sugar
  • 1 pint of whipping cream




1. Leave a few berries out and then put the rest into a saucepan with half of the sugar and cook to a pulp.

2. Force the puree through a sieve and allow to cool.

3. Whip the cream until just stiff – do not over-beat, then fold nearly all into the blackcurrant puree. Fold in the rest of the sugar to taste.

4. Serve in glasses decorated with the blackcurrant and whipped cream.