Currant Sundae

Rating: 2.1667 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Rinse currants, drain in a sieve. With a fork, remove the berries from the panicles. Put them in a large enough bowl, add sugar, pour raspberry brandy over them. Leave to infuse for 30 minutes in the refrigerator.

Whip the cream in a saucepan until stiff. Fill into a piping bag.

Also place in the refrigerator.

Divide currants, except for four tablespoons, evenly into four glasses. Sprinkle with almond slivers. Cut vanilla ice cream into 8 cubes. Form two in each glass. Garnish with whipped cream. Top with remaining currants, serve on the spot.

min without cooling time Preparation: 10 min

Menu 5/42

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