Blackcurrant fool

Method

1 Pick over and rinse the blackcurrants. Stew lightly with lots of brown sugar – enough so that the fruit doesn’t make your mouth pucker at all. Cool. Mush though a mouli or blender with restraint – just a few pulses. Last time I did this I made it so runny I had to pour the fruit over a handy packet of trifle sponges: but if you add no water (stew slowly to avoid catching) you may not need these. It’s more aesthetically pleasing without.

2 Whip the double cream, stir in a few tablespoons of icing sugar and fold in the beaten egg white. Pour the blackcurrants into a pretty white china, or better still, a glass bowl, or individual glasses, adding sponges if necessary. Spoon the cream mixture on top.

Recipe by Matthew Rice and Emma Bridgewater