Interested in supercharging your diet? Well why not try one of the mouth-watering recipes which we have created to help get you started? Definitely some food for thought!
Blackcurrants are delicious in traditional recipes such as jams and pies but are also great as a topping or filling and can even be whizzed up into an immune rescue smoothie! If your taste buds are feeling particularly adventurous, why not combine a blackcurrant puree with red meat or a refreshing salad for a sharp but sweet twist.
Our delicious recipes will show you how to incorporate blackcurrants into your daily diet with step by step guides to creating everything from simple salads to a decadent cheesecakes and classic jam. So if you’re looking for inspiration we have something to suit every taste bud!
Lemon thyme and Blackcurrant crème brulee
Preparation time:
Serves 6
Serves:
Prep 10 minutes, plus chilling
Cook 45 minutes
Ingredients:
- 600ml double cream
- 4-5 sprigs of fresh lemon thyme, leaves only (or 2-3 sprigs of fresh thyme and lemon zest from 1/2 lemon)
- 75g blackcurrants 100g golden caster sugar, plus an extra 2-3 tbsps for the topping
- 6 whole egg yolks
You will also need: 6 small oven-proof ramekins
Cooking Instructions:
Pour the cream into a saucepan, add the lemon thyme (or the thyme and lemon zest) and bring to the boil. Take off the heat and set aside, leaving the cream to infuse. Add the blackcurrants, 50g sugar and 1 tablespoon of water to a small saucepan and cook for 4-5 minutes or until the juices reduce to a thick syrup, stirring occasionally so that the fruit does not stick to the bottom of the pan. Cool a little, then divide the blackcurrant mixture between the ramekins.
Preheat the oven to 170C, fan 160C, gas 3. In a large bowl, beat the egg yolks with 50g of the caster sugar until well blended but not foamy. Re-heat the cream until hot again and slowly pour into the sugar and egg mixture, beating again until combined. Strain the custard into the ramekins, then place them in a roasting tin, each covered loosely with foil, making a hole in the centre for steam to escape. Make a bain-marie by pouring hot water from the kettle into the tin to halfway up the side of the ramekins.
Bake for 30-40 minutes, or until the custards are just barely set in the centre (check after 25 minutes). Remove the ramekins from the oven and dispose of the water. Take off the foil and cool, then chill in the fridge, covered with clingfilm.
About 2-3 hours before serving, cover each custard with a thin layer of caster sugar and sprinkle with a little water, then caramelise, either with a cook's blow torch or for 4-5 minutes under a very hot grill until all the sugar has melted and turned a lovely golden. Chill again until ready to serve.
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