Black currant with caramel ice cream , spelled and verbena
500g black currant (frozen can be used )
100 g honey
3-4 sprigs of verbena
2 tbsp. spelled flakes
Put black currant in an ovenproof dish, with baking paper at the bottom.
Add honey, verbena to the black currant and mix it well
Put black currant in the oven and bake for 10-15 minutes. At 160 degrees, so berries just ” break ” and the absorb the aroma from honey and verbena.
Take blackcurrant out of the oven and let them cool down..
Put black currant in a glass or bowl when they are cold, so you have them when you need to serve them with ice.
Server with the black currant with ice cream and a little toasted spelled flakes on top, and a little verbena.
The dessert can be made with all kind of berries.
Blackcurrants can also be stored and used as jam or compote to strong cheese
4 cups . Whole milk
2 dl. cream
120 g sugar
3-5 grains of salt
7 egg yolks
Add sugar in a saucepan and let the sugar caramelize to light golden brown. When the sugar is caramelized , add milk, cream and salt and bring to the boil (salt may seem unusual, but you will find that it “breaks” the sweetness of the ice).
Put egg yolks in a bowl and whisk careful the boiling milk / cream into them.
Pour the egg cream back into the pan, put it back on the stove and warm it gently up to approx. 84-85 ° , with thorough mixing.
Remove from the heat when the cream begins to thicken – get the cream too high a temperature , it turns into scrambled eggs!
Let the cream rest for 10-15 min. then back into the bowl and place it in the refrigerator.
Stir in the occasionally until completely cold .
Put the cream in an ice machine until it becomes solid and creamy, and them put the ice in the freezer until you need it . The ice keeps the lovely creamy texture for 1-2 days.
Recipe from the cookbook Spis.