It is a small round berry, black and sour. Little is known about it, but blackcurrant is four times richer than orange in vitamin C. If we consumed blackcurrant leaves for a long time, especially in infusion, today we mainly use the fruit.
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It should be chosen very black, not wrinkled and above all to consume it very quickly. But blackcurrant is mainly used in culinary preparations, such as jams, syrups or crème de cassis. On Monday, our culinary journalist Marion Sauveur offers to prepare it as a sorbet.
Ingredients :
500 g blackcurrant
85 g icing sugar
8 cl of water
The steps of the recipe:
1. Mix the fresh fruits with icing sugar and a little water
2. Pass the result to Chinese to remove any grains or skin residue
3. Freeze
4. If you have ice cream molds, put your sorbet in them. Otherwise you can use an ice cube tray
Serve your sorbets in the middle of a salad of red fruits, it goes very well together. You can even serve this sorbet between the starter and the main course, like a "Norman hole", with crème de cassis.
If you don't want to cook ...
If you are near Lille, you can stop in Lézennes, at the small counter of La Glacerie. David Wesmaël offers a dessert composed of a dark chocolate ice cream, a blackcurrant sorbet from Burgundy and a mango-passion fruit confit, all on a French meringue. For those who are on vacation in Paris, there is also a sign in the 4th arrondissement.
David Wesmaël's blackcurrant sorbet
Ingredients :
160 g of water
120 g caster sugar
210 g crushed blackcurrants
2 g of jam pectin
Preparation of the sorbet:
1. Wash the fresh blackcurrants in clean water and grind them in a blender to obtain a fine pulp.
2. In a saucepan, make a syrup with the water and half the sugar.
3. Heat while whisking
4. At 45 ° c, add while whisking the other half of the sugar previously mixed with the pectin.
5. Pasteurize at 85 ° c
6. Cool the mixture to 40 ° C and pour over the blackcurrant pulp and mix
7. Cool quickly to 4 ° c
8. Leave to stand overnight in the refrigerator or at least 4 hours and mix again.
9. If you have an ice machine, place the ice cream mixture in your machine and churn until the desired texture is obtained. If you don't have an ice machine, place the cold Menton vanilla ice cream mixture in a bowl and place it in the freezer for 15 minutes. Mix with a whisk and return to the freezer.
By repeating this operation 4 to 5 times you will obtain an ice cream of the desired texture for use or tasting.