Blackcurrant fool

Serves: 6

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Total Time: 30

Prep Time: 10

Cook Time: 20

• 1 kilogram(s) blackcurrants
• brown sugar to taste
• 300 ml double cream
• icing sugar to taste
• 1  egg white, beaten until stiff

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

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