Difficulty: Intermediate
Wash all the currants. Shell half and set aside.
Juice the rest as for currant jelly: Heat currants in a saucepan with 2-3 tablespoons water for 5-6 minutes.
Squeeze with a slotted spoon to extract juice, then strain through a fine sieve.
Add 200 g sugar to the juice. Boil for 2 minutes, remove from heat, and stir in the reserved shelled currants.
Generously butter a charlotte mold.
Mix water and raspberry brandy.
Line mold bottom with biscuits soaked in the mixture.
Add a layer of currant mixture.
Alternate layers of soaked biscuits and currants, finishing with biscuits.
Cook over low heat in a bain-marie (th. 5 – 200°C).
Cool completely before unmolding.
Serve chilled with vanilla custard.
Source: Les Bons Desserts by Baudoin.
