Blackcurrant cream: the best recipe
Discover the recipe for Crème de Cassis. An excellent recipe! Crème de Cassis is delicious with white wine (kir), champagne (kir royal) in moderation, or water. You can also add it to your desserts (ice cream or fruit).
Ingredients · Servings 6 people
- 500 g blackcurrant berries
- 3 washed blackcurrant leaves
- 1/2 liter of full-bodied wine at 13° (Burgundy, Bordeaux or other)
- 400 g granulated sugar
- 1/2 shot glass of fruit liqueur
Method · 15 min
- Crush the blackcurrants (not too much as the cream will become acidic). Add the leaves, the wine and half the sugar (200 g).
- Leave to macerate for 5 days in the cellar or in a cool place. Stir once a day.
- Pass the blackcurrants through a sieve, pressing them lightly (without crushing the seeds).
- Pour the juice into a saucepan, add the remaining sugar (200g) and bring to a boil. Remove from the heat after it starts to boil.
- Allow to cool. Scald 2 small bottles, turn them upside down and let them dry on a clean cloth.
- Pour half a liqueur glass of brandy into the cream and mix. Bottle and seal tightly.
- Blackcurrant berries 500 g
