Redcurrants, Frosted

These sparkling, crunchy berries make pretty decorations for cream flans or desserts, or they may be used to decorate a fruit bowl. Redcurrants, Frosted are very quick to make and should be used as soon as they are prepared as the sugar softens after an hour or so. The best effect is achieved if the redcurrants are left on the stalks.

12 –

12 oz. redcurrants

1 egg white, lightly beaten

2 oz. sugar

Separate the redcurrants into neat bunches. Line a baking sheet with greaseproof or waxed paper and set aside.

Place the egg white in one small, shallow dish and the sugar in another.

Dip the redcurrant bunches first in the egg white, allowing any excess to run oft’, and then in the sugar. (Use a teaspoon to

Delicious Redcurrant Jelly is a traditional British accompaniment to roast lamb or mutton. sprinkle the sugar over the bunches.) Set the bunches aside to dry on the prepared baking sheet for 10 minutes.

The redcurrant bunches are now ready to use.

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