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Nick’s redcurrants

August 2, 2013

NIck came round bringing with him some redcurrants from his garden. They were lttle jewels sitting in a pot asking to be cooked into something enticing. Nick confessed to being a little stumped as to what to do with redcurrants – other than make jelly.redcurrants

The beloved offered a suggestion of redcurrant jelly and lamb, but as it’s just another way of using redcurrant jelly, it isn’t therefore a new recipe so I don’t think it counts.

I suggested cheese cake. Nick had done that

Katrine tried a redcurrant and made a face. “More beautiful than tasty” she said. She’s right. I did think about painting them, but there were quite a lot.

so I thought I’d make a cheesecake and put them on top, but i made a cheese cake a while ago with blackcurrants and they are hard to beat on a cheesecake so I decided to try something else.

There’s  a recipe for grape cake which I have made and it works with grapes with seeds, but I think grape seeds are less bitter and not as prevalent as those in a redcurrant. I’d also heard of a recipe that calls for  redcurrants in a meringue mix which goes in a pastry case and is baked. I made a pastry case – using Katrine’s recipe of double cream and plain flour – and baked it blind, but then I  started to wonder about the pips. So I decided to make redcurrant curd instead. Without a recipe.

I stewed the redcurrants – there were about 300 grammes – in a enough water to cover them until they were soft and then sieved them to get rid of the pips. As the juice was cooling I added some butter and sugar to it and stirred until they had dissolved. Then I gradually added two beaten eggs and slowly heated the lot until it thickened. Well that was the plan anyway.

But it didn’t thicken enough. I probably should have been a little more careful with my measuring. However, it tasted nice.   Given that I had a pastry case, I thought it might make a flan. I added another egg to the now cooled mixture and a heaped tablespoon of cornflour and whisked it together. Then I redcurrant-flanpoured it into the pastry case and cooked it until it was set. It worked very well .

Think tarte au citron, but a prettier colour and less fat.

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