Currant Cream with Cassis Sauce

Mass in the original recipe for 4-6 people plenty.

Soak the gelatine. Rinse currants, strip from the panicles, mix with 4/7 of the sugar(1), bubble and lightly bubble for 3 min. Or with Mw 600 watts 6 min.

Then blend in multi hand mixer and spread through a fine sieve into a large enough bowl.

Squeeze gelatin and allow to melt according to package directions, or possibly with Mw 360 watts 40 sec, then stir through with puree and refrigerate. When the gelatin starts to gelatinize, whip the whipped cream in the Weitling until stiff, add the remaining sugar(1) and fold into the blackcurrant cream.

For the sauce, remove the blackcurrants from the stalks, add the sugar(2), the wine and the vanilla pod and simmer for 3 minutes on low heat or 5 minutes at 600 watts.

Scrape out the pulp from the vanilla pod and stir into id e berries. Blend the fruit in a multi hand blender and pass through a sieve.

Perfume the sauce with a few drops of orange liqueur, if desired. Refrigerate until ready to serve.

To serve, pour a level of cassis sauce onto dessert plates.

Dip spoon into hot water and scoop dumplings out of the cream, arrange two each on the sauce level. Sprinkle with toasted pine nuts and top with mint leaves.

Kitchen stove: heating:hot plate, cooking time 15-20 min

Combi oven: rack height: 1, heating: Mw 600 Watt, total cooking time: 11

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