For 6 people:
Preparation:20 minutes
Freezing:at least 2 hours (ice cream maker recommended)
300g currants
100g raspberries
200g icing sugar
200 g fresh cream
For decoration:
100g gooseberries
50g raspberries
Extract juice from currants and raspberries:wash fruit
(in clusters). Heat them gently
in a small saucepan with about 1/2 glass of water. Squeeze fruit with
the back of a spoon. After 5 minutes of cooking,
pour through a sieve, let drain
clear juice.
Add the icing sugar. Let the mixture cool
completely. Then add the fresh cream.
Note:cream should be incorporated as is, if available
of a refrigerator ice cream maker that will whip it
while freezing.
Otherwise it is better to beat it before incorporating.
Freeze.
To serve, simply unmold onto a platter
covered with a paper lace doily, or if one
prefers to distribute in sections.
Decorate as desired with fresh currants and raspberries.
