Perhaps I am odd, ‘quirky’ is probably a little more polite, but I like nothing more than pinching the dead flower and stem off of each and every blackcurrant. Even more so if I can do it outside and sit in the sunshine at the same time. Either way this laborious task needs to be undertaken in order to avoid unwanted textures in the finished fool.
For a pudding that takes around 15 minutes to make (not including the topping and tailing of course) I don’t think it gets much better. The blackcurrants flavour the whole dessert and their acidity is slightly mellowed with the sugar and complemented by the cream. The pistachios add a lovely crunchy texture. I do like to leave my blackcurrants slightly acidic, because I think that’s the point of a fool, but not so acidic that I am left with a face that looks like it’s been chewing lemons all day.
Ribena!! So happy when others know it…I LOVE that stuff. This is no foolish dish – love it.
Beautiful. There aren’t that many blackcurrant recipes linked in to Food on Friday: Berries and Currants. How about linking this one in? Cheers
Love the colour and can imagine how refreshing this would be!
Unlike you, I find “topping and tailing” currants a real penance!
I bet the pistachios provide a really nice texture contrast in that dish.
What a nice summery dessert. I love its bright colour and the taste of blackcurrants.
A perfect summer dessert!Love how easy it is and love the blackcurrants in there!
I adore the blackcurrant sharpness and think it has the mod amazing colour when cooked down into a sauce or compote. Such a lovely ay to enjoy this beautiful seasonal fruit!
I love berries too, the allotment area at the moment is full of bright colourful berries. Unfortunately, I do not like the sour taste of blackcurrants and when I make cakes/desserts with this berry, I add lots of sugar (A LOT!!!!). PS I finally found a secret location for picking elderflowers (an allotment Lady helped me!). It is too late, so not flowers, but next year…..
I would be a fool to share this my friend, it looks incredible 😀
Cheers
CCU
Oh I love berry season 🙂 And pairing currant with pistachios sounds really interesting but lovely!
Yum. Looks delicious. We rarely get blackcurrants here in California. Love that pistachio crunch.
Such a perfect treat for when it’s warm… we’re still in winter here, but I could eat this…yum.
I love this fruit dessert, love that color. Pistachio gives crunch while having bite.
Lovely and wonderful color. This is definitely a recipe I will want to try, simple yet nice.
love the color in this! such a wonderful summery dessert!
I’ve only had black currant jam (and liquor)… this fool looks amazing! Beautiful, actually!
Love the sound of this! I too love berries-and blackcurrants-yum!