Easy Blackcurrant Sponge Recipe
Ingredients
| Creme de Cassis | 3 Tablespoon | |
| Caster sugar | 125 Gram | |
| Lemon juice | 2 Tablespoon | |
| Blackcurrant | 185 Gram | |
| Water | 60 Milliliter | |
| 1 x 20 cm (8 in) sponge cake | ||
| Coylis | ||
| Blackcurrants | 375 Gram | |
| Caster sugar | 60 Gram | |
Directions
1. Make the coulis. Combine the blackcurrants and sugar in a saucepan. Cook over low heat, stirring constantly, for 5 minutes, then press through a sieve into a bowl. Cool, then chill for at least 1 hour.
2. Combine the Creme de Cassis, caster sugar, lemon juice, blackcurrant jam and water in a medium saucepan. Heat gently, stirring, until sugar and jam have dissolved. Simmer for 5 minutes.
3. Put sponge cake on a heatproof plate; spoon hot syrup over top. Set aside until cold.
4. To serve, place a slice of sponge on each dessert plate. Spoon a little of the coulis on the side and add a rosette of whipped cream. Decorate with fresh blackcurrants and mint.
2. Combine the Creme de Cassis, caster sugar, lemon juice, blackcurrant jam and water in a medium saucepan. Heat gently, stirring, until sugar and jam have dissolved. Simmer for 5 minutes.
3. Put sponge cake on a heatproof plate; spoon hot syrup over top. Set aside until cold.
4. To serve, place a slice of sponge on each dessert plate. Spoon a little of the coulis on the side and add a rosette of whipped cream. Decorate with fresh blackcurrants and mint.
Chef
