Blackcurrant leaf cream

You'll need access to a blackcurrant plant, as you can't buy this ingredient in the shops. You could use fig leaves instead, much more readily available, which have similar properties, imparting a subtle flavour of the fruit to the cream.

I used gelatine as stated in the original recipe but I would like to try and use a vegetarian ingredient, perhaps Irish Moss, instead.

Course: Dessert

Cuisine: British

Keyword: Blackcurrant, Blackcurrant leaves, Leaves for culinary use

Ingredients

handful fresh tender blackcurrant leaves
500 ml double cream
100 ml whole milk
1/2 tsp vanilla paste or a vanilla pod
50 g sugar
3.5 silver gelatine leaves

Instructions

Scrunch up the leaves and add to the cream and milk mixture. Add the vanilla. Cover the bowl and leave overnight in the fridge.
Soak the gelatine leaves in cold water until soft.
Heat up the cream and milk mixture and add the sugar until melted. Remove, squeezing out the cream, the leaves. Split and scrape the vanilla pod if using. . Let it cool slightly then stir in the gelatine.
Put into ramekins or small containers and leave until cool. I decorated the top with a small blackcurrant leaf. Then transfer to the fridge.
Serve cold with a blackcurrant or blackberry compote.