Stewed blackcurrants with cream and yoghurt

This is Nigel Slater's recipe for a most decadent summer dessert. You will need something crisp in amongst all the soft folds of cream and fruit. Some wafers might be good, or, perhaps some home made shortbread.


Serves 4

For the stewed blackcurrants:
250g blackcurrants
2-3 tablespoons caster sugar
3 tablespoons cold water

For the cream:

200g double or whipping cream
300g strained yoghurt
1 level tablespoon caster sugar
Vanilla extract

To serve: crisp biscuits or shortbread


Achieving the perfect results

  1. Rinse the currants and pull them from their stalks. Drop them into a stainless steel or enamelled cast-iron pan and add the sugar and water.
  2. Bring to the boil over a low flame, taking care that the fruit does not burn. Lower the heat and allow them to bubble gently for five minutes or so until they have started to burst and you have a small quantity of deep purple juice. Switch off the heat and leave to cool.
  3. Whip the cream softly, till it sits in waves. Stir in the yoghurt, gently, firmly, then the sugar and a couple of drops of vanilla extract.
  4. Serve the yoghurt cream in a bowl with the balckcurrant compote.

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