Black Currant Milk Food
BLACK CURRANT MILK
Make and share this Black Currant Milk recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Kid Friendly
Time 5m
Yield 2-3 glasses
Number Of Ingredients 2
Steps:
- Add the syrup to the milk (not the other way round as it can curdle the milk).
- Serve in tall glasses right away!
Nutrition Facts : Calories 165.5, Fat 9.5, SaturatedFat 5.9, Cholesterol 36.2, Sodium 126.7, Carbohydrate 12, Protein 8.5
BLACKCURRANT NO-CHURN ICE CREAM
Balance out the tang of blackcurrants with the sweetness of condensed milk and double cream in this no-churn ice cream. It makes a creamy, fruity pudding
Provided by Clare Knivett
Categories Dessert
Time 40m
Yield Makes 1.5 litres
Number Of Ingredients 4
Steps:
- Place 400g of the blackcurrants in a large saucepan with the zest of 1 lemon and juice of ½, plus 4 tbsp water. Bring to the boil, then reduce to a simmer and cook for 6-8 mins until the fruit has broken down and the liquid has reduced and thickened slightly. Remove from the heat and allow to cool.
- Pass the fruit through a sieve over a mixing bowl. Use the back of a spoon to press down on the fruit and squeeze out all the juice, then discard the remaining stalks and pulp from the sieve, and set aside the liquid.
- Combine the double cream and condensed milk in a large mixing bowl. Whisk until thickened but not stiff, then add the fruit and stir to combine. Tip into a freezer-proof container, cover with a lid and freeze for at least 6 hrs. Remove from the freezer 30 mins before serving, then serve in bowls topped with the remaining blackcurrants.
Nutrition Facts : Calories 175 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium
SEMOLINA TART WITH BLACK CURRANTS (BURGUNDY, FRANCE)
This recipe was featured on week 41 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation (and a few sub-nations) on Earth, and Burgundy, France is my 41st stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. If you can't find fresh black currants, you can use dried currants soaked in water for an hour or so, mixed with a little currant jelly (red is fine).
Provided by GiddyUpGo
Categories Tarts
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Blend the four, sugar, margarine, oil and salt in a bowl with your fingers until you get something that looks like fine breadcumbs. Add the water a little at a time until a crumbly dough starts to form.
- Roll the into a ball and dust it with a little flour. Wrap it in wax paper and chill for one hour.
- Mix the currants with a little bit of sugar and water and cook over high heat until they form a thick sauce.
- Split the vanilla bean in half and add it to the milk. Heat the milk and vanilla until it just starts to boil (take care, milk is easy to scald).
- Remove the bean and stir in the semolina. After the mixture has cooled for a few minutes, add the egg yolks.
- Beat the egg whites until you get stiff peaks, then add the sugar. Fold the egg white mixture into the semolina.
- Preheat your oven to 350 degrees. Butter a tart pan and roll out the dough on a lightly floured surface. Line the pan with the dough and prick all over with a fork. Return to the fridge for 10 minutes or so.
- Spread the currant mixture over the pastry dough, then spred the semolina topping over that. Smooth with a spatula and bake for 40 minutes or until golden.
Nutrition Facts : Calories 546.2, Fat 15.8, SaturatedFat 4.6, Cholesterol 104.4, Sodium 191.6, Carbohydrate 89.3, Fiber 1.8, Sugar 43.9, Protein 12.3
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