- 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.