Currants in Sour Milk

Rinse currants, strip them from the panicle with a fork, put them in a bowl.

Put the fat in a frying pan, lightly brown the oatmeal and almond flakes in it, add the honey to the frying pan. Cool this brittle mixture and sprinkle it over the berries.

Soak the gelatine in cold water for 10 minutes, then put it in a suitable bowl and melt it in a bain-marie or in the microwave. Season the sour milk with sugar and whip the whipped cream. Stir through the gelatine and sour milk, place in the refrigerator for a short time so that the mixture gels slightly.

Finally, fold in the whipped cream and the amount over the currants and brittle form. Garnish with a little remaining brittle and a few currants before serving.

Because of their tart and sour flavor, currants also go very well with savory dishes. A well-known example is Cumberland sauce, which is mainly served with game. It is made of mixed currant jelly, a little southern wine and pepper, salt, orange juice, mustard powder, grated orange peel.

Currants can be frozen without any problems. In the winter months, they then make a good visual and flavorful fruit salad. Black currants are richer in content than their red sisters. With about 140mg of ascorbic acid per 100g, they contain about four times as much vitamin C.

Currants: Currants are healthy. Due to their high fruit

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