Easy & Delicious Blackcurrant Liqueur Recipe • Lovely Greens
A simple recipe for sweet and smooth blackcurrant rum liqueur. Mix it into champagne for Kir Royale or sip it neat. It's like Ribena for adults.
Cassis-Mousse-Torte: Dekorative Torte mit einer Mousse aus schwarzen Johannisbeeren und Mascarpone-Creme-Tupfen #lecker #selberbacken #kaffeetafel #familienfest
Homemade Lavender Black Currant and Vanilla Bean Rose Marshmallows | Adventures in Cooking
Homemade marshmallows are nothing like those from the store. Try out my Homemade Lavender Black Currant and Vanilla Bean Rose Marshmallows!!! #marshmallow #homemade #lavender #blackcurrant #currant #dessert #spring #summer #adventuresincooking #firstweeat
Blackcurrant Brownies & a Bumper Crop of Blackcurrants | Tin and Thyme
Recipe for blackcurrant brownies. Sweet, fudgy and permeated by tart flavoursome blackcurrants. Plus a recipe for blackcurrant chilli jam.
Blackcurrant mousse cake | Serving dumplings
Sponge cake layered with blackcurrant mousse, Greek yogurt and whipped cream, that combo makes this the best blackcurrant cake ever! It’s impossible to resist this sweet treat, everything that’s delicious is hidden in this cake. Ingredients Instructions
Currant thinking: blackcurrant, redcurrant and whitecurrant recipes | Hugh Fearnley-Whittingstall
Tart, rich and luxurious, red, white or black – who can fail to be swept away by the currant at this time of year?
Black Currant Ice Cream » LeelaLicious
This refreshing Black Currant Ice Cream is a wonderful sweet-tart treat. It is made without refined sugar and can be made with fresh or frozen berries.
How To Make The Perfect Boozy Blackcurrant Mousse | Patisserie Makes Perfect
This is a recipe for the blackcurrant mousse as featured on the front cover of Richard Bertinet's new book Patisserie Masion. To complete this recipe you will need a 20cm by 6cm cake / entremet ring.
Nigel Slater’s blackcurrant recipes
At once sweet and piercingly tart, blackcurrants are the most lovable of summer fruits, here paired with almonds in a tasty tart and with poppy seeds in Chelsea buns. By Nigel Slater