Red Currant Fool Recipes

RED CURRANT FOOL

Red Currant Fool image

Yield serves 4 to 6

Number Of Ingredients 4

Ingredients

4 tablespoons (1/4 cup) unsalted butter
3 1/2 cups fresh red currants (about 18 ounces), stems removed
3/4 cup sugar
1 1/2 cups heavy cream

Steps:

Melt the butter in a large skillet set over medium heat, and stir in the currants and sugar. Cover, and reduce heat to low. Cook, stirring occasionally, until the sugar has dissolved and the currants have softened, about 5 minutes.
Remove the skillet from the heat, and lightly crush the fruit with the back of a wooden spoon. Don't mash to a puree; some texture should remain. Transfer the mixture to a bowl, and cool completely in the refrigerator before proceeding.
In a small bowl, whisk the cream until it holds soft peaks. Set aside 1/2 cup fruit mixture. Gently fold the whipped cream into the remaining fruit mixture, leaving it marbled. Serve immediately in individual bowls, garnished with a spoonful of the reserved fruit mixture.

RED CURRANT FOOL

Red Currant Fool image

Red currants are as enticing in appearance as they are in taste; their bold, bright flavor balances the richness of whipped cream in this traditional dessert.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 4

Ingredients

4 tablespoons (1/4 cup) unsalted butter
3 1/2 cups fresh red currants (about 18 ounces), stems removed
3/4 cup sugar
1 1/2 cups heavy cream

Steps:

Melt butter in a large skillet set over medium heat, and stir in currants and sugar. Cover, and reduce heat to low. Cook, stirring occasionally, until sugar has dissolved and the currants have softened, about 5 minutes.
Remove skillet from heat, and lightly crush fruit with the back of a wooden spoon. Don't mash to a puree; some texture should remain. Transfer mixture to a bowl, and cool completely in the refrigerator before proceeding.
In a small bowl, whisk the cream until it holds soft peaks. Set aside 1/2 cup of fruit mixture. Gently fold the whipped cream into the remaining fruit mixture, leaving it marbled. Serve immediately in individual bowls, garnished with a spoonful of the reserved fruit mixture.

RED CURRANT MUFFINS

Red Currant Muffins image

These are the most wonderful fruity summer muffins. I use red currants. Their more tart flavor make these muffins taste so fresh. The meringue topping melts in your mouth and the muffins are still moist. Serve them warm and the berries with all their juices will pop in your mouth.

Provided by Thorsten

Categories Quick Breads

Time 1h15m

Yield 12 Muffins

Number Of Ingredients 12

Ingredients

2 cups flour
5 1/4 ounces red currants, fresh
2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg
1/2 cup sugar
3/8 cup vegetable oil
1 cup buttermilk
3 egg whites
1 pinch salt
1 1/2 cups powdered sugar, sifted
3 1/2 ounces red currants

Steps:

Grease muffin cups and place the in the freezer until use.
Preheat oven (360°F, 180°C).
In a bowl mix flour, baking powder, baking soda and currants; set aside.
In a large bowl beat the egg slightly. Add sugar, vegetable oil and buttermilk and mix thoroughly.
Add flour-currant mixture and stir just until combined. Batter will be sticky.
Divide batter equally among the prepared muffin cups. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
Meanwhile prepare the meringue topping. Beat egg whites and salt with a mixer on high speed until foamy and soft peaks are formed, then gradually add powdered sugar and beat until meringue is stiff. At last fold in the currants carefully.
When muffins are done, remove from oven. Spread the meringue topping on each muffin. Put the muffins back into the oven and let the meringue topping dry out for about 5 - 10 minutes. The meringue topping should be white or only slightly brown.
Remove muffins from oven and let cool down in muffin cups for 5 - 10 minutes. Then remove the muffins from the cups and serve warm or let cool down completely.
NOTE: You can replace red currants by black currants or other small berries.

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