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Blackcurrant BruléeA tasty combination of tart blackcurrants with soured cream and crunchy caramel topping.


serves totaltime preptime cookingtime
4 persons 22 minutes 12 minutes 10 minutes



{tab Ingredients}

  • 225 grams Blackcurrants, stripped
  • 75 grams Demerara Sugar
  • 1 ½ teaspoons Arrowroot
  • 150 ml Soured Cream
  • Light Soft Brown Sugar
  • Cinnamon, ground

{tab Instructions}

  1. Simmer the stripped blackcurrants in 4 tablespoons of water until tender, add the Demerara sugar, bring to the boil and simmer for a few more minutes.
  2. Blend the arrowroot with 1 tablespoon of water, stir it into the currants and boil gently, stirring all the time, for 1 - 2 minutes.
  3. Cool the blackcurrant mixture before spooning it into four small flame-proof dishes.
  4. Top the fruit with soured cream and cover with a thin layer of brown sugar mixed with a pinch of ground cinnamon.
  5. Set the dishes under a hot grill for a few seconds until the sugar bubbles and caramelises.


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