< Kitchen
< Summer Sizzlers

Marshmallow Snowballs
Gooseberry Fool
Raspberry & Apple Palmiers
Carla's Orange Chocolate & Cream Choux 'C'
Chocolate Workies
Danish Peasant Girl with Veil
Apple Snow
Blackberry Polenta Cake
Basic Four-Egg Sponge
Trifle in a 'Trifle'
Pears in Lemon Juice
Basic Muffins
Anna-Louise's Redcurrant Tart
Baby BBQ
Zinging Home-Made Lemonade
Mini-Cooked Breakfast
Butterfly Fruit
Redcurrant Yogurt Ice-Cream
Blackcurrant Coulis
Lemon Ricotta with Summer Fruits and Blackcurrant Coulis
Redcurrant Muffins
Dough Balls
Kids' Summer Cup
Primrose Salad
Easy Cheese Soufflé
Elderflower Fizz
Zany Pavlova
Herb Pikelets and Orange Caviar
Maypole Cake
Bananas in Pyjamas
Elderflower Cordial

Blackcurrant Coulis

This is the most versatile summer pud accompaniment. It’s delicious just drizzled over ice-cream.

Makes approximately 400ml

If using frozen blackcurrants

400g blackcurrants
100g to 150g icing sugar (to your taste)

Blend blackcurrants and sugar together in a blender. Sieve to remove pips and serve.

The juice of an orange can be added to the coulis to give it a zing.

If using fresh blackcurrants

400g fresh blackcurrants

Juice of one orange

100g to 150g icing sugar (to your taste)

Strip and rinse fresh blackcurrants.  Put in pan with orange juice and gently cook for 10 minutes.  Pour into a blender or food processor with the icing sugar and blend until smooth.  Sieve to remove pips and cool.

Redcurrant coulis is equally as delicious: just substitute redcurrants for the blackcurrants.