Redcurrants and strawberries don't need any big introductions. They speak for themselves. Glistening, juicy beads which have a sharp flavour. Luscious, fragrant berries. What's not to like?
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| We have enjoyed 6 of these....so far! |
I freeze the redcurrants on open trays and then pack into polythene freezer bags. I then make them into jewel-like redcurrant jelly (sometimes with the addition of Port!) or as a topping for baked cheese cake. However, Summer Pudding would not be the same without redcurrants to compliment the rasperries and blackcurrants.
Recurrants also team up well with almonds so occasionally I make a fatless swiss roll (whisking method), using ground almonds in place of some of the flour. I fill the swiss roll with redcurrants folded into a mixture of whipped cream and marscapone cheese. Decorated with toasted almonds, it is lovely.
After years of growing strawberries this is the first season we have enjoyed a glut and this is surprising given the awful early spring we had. Dare I say, we are fed up of strawberries - literally!
Anyway, I given some away to friends and I have made some into puree and frozen it to have with porridge in the winter. I also have a recipe for a speedy ice cream The sliced berries are frozen. To make the ice cream, put 1 1b of the frozen fruit into a food processor and whizz up with 6 ozs sugar and a dash of rosewater, until chopped. With the processsor running, pour in half a pint of double cream. Serve it immediately as it is, or re-freeze and store for a day or two.
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