Serves 6
Preparation: 20 minutes
Freezing: At least 2 hours (ice cream maker recommended)
Ingredients
- 300g currants
- 100g raspberries
- 200g icing sugar
- 200g fresh cream
For decoration
- 100g gooseberries
- 50g raspberries
Instructions
- Wash the currants (in clusters) and raspberries. Gently heat them in a small saucepan with about 1/2 glass of water.
- Squeeze the fruit with the back of a spoon. After 5 minutes of cooking, pour through a sieve and allow the clear juice to drain.
- Stir in the icing sugar. Let the mixture cool completely.
- Incorporate the fresh cream. Note: Add it as is if using a refrigerator ice cream maker, which will whip it while freezing. Otherwise, beat the cream first for best results.
- Freeze the mixture.
To serve
Unmold onto a platter lined with a paper lace doily, or portion into individual servings. Decorate with fresh gooseberries and raspberries as desired.
