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!
Blackcurrant Pavlova
Serves: 8
Preparation time: 20 minutes
Cooking time: 1¼ hours
Ingredients:
- 4 large egg whites
- 225g/8oz caster sugar
- 2 tsp cornflour
- 1 tsp vanilla extract
- 1 tsp white wine vinegar
Blackcurrants:
- 450g/1lb fresh blackcurrants
- 2 tsp cornflour
- 3 tbsp caster sugar
- 300ml/½ pint double cream
- 200g carton half fat crème fraiche
Directions:
1. To make the pavlova line a baking sheet with non-stick parchment paper and draw a 23cm/9” circle, turn the paper over.
2. Preheat the oven to 130C (110Cfan) mark ½.
3. Put the egg whites into a large clean bowl and whisk until stiff. Gradually add two-thirds of the sugar a tablespoonful at a time, whisking between each addition. Mix the cornflour into the remaining third of sugar and add all at once and whisk until very stiff and glossy. Carefully fold in the vanilla and vinegar.
4. Scoop the meringue onto the paper and push the meringue out to fill in the circle, creating a dip in the middle, flick the meringue into peaks or swirls around the edge.
5. Bake in the oven for 1¼ hours or until firm and crisp around the edges. Remove from the oven and leave to cool. The meringue may very well crack and sink a little, transfer to a flat serving plate.
6. While the meringue cooking, put the blackcurrants into a pan with 3 tablespoon water and gently bring to simmer, cook for 1-2 minutes until the juice just begins to run from the fruit and colour the juices.
7. Blend the cornflour with 2 teaspoons of water, add to the pan and simmer until the juices have thickened. Turn the blackcurrants into a bowl to cool.
8. When ready to assemble, whip the cream until softly peaking, fold in the crème fraiche then add half of the blackcurrants and fold about four times to create a swirled effect. Pile this onto the pavlova, gently spreading it to the edge then spoon over the remaining blackcurrants and syrup.
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