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Sweet: Black Currant Fondue

Source of Recipe

Virtual Fondue


List of Ingredients

1 1/2 lb blackcurrants, topped and tailed if fresh, thawed if frozen
4 oz caster sugar (superfine granulated sugar)
3 tsp cornflour
2 tbsp half and half cream
4 tbsp Cassis
mini hazelnut macaroons, to serve



Recipe

Put blackcurrants into a saucepan with the sugar and 5 fl oz water. Cook gently until tender. Press the mixture through a sieve into a fondue pot. In a small bowl, blend the cornflour smoothly with the cream and stir into the pureee together with the Cassis. Reheat until thickened, stirring frequently.
Serve with macaroons.