A very kind fruit fairy left a bumper tub of freshly picked redcurrants on my doorstep last week. I promptly went to work, using a fork to pull the stalks off the ripe fruit to make Redcurrant Jelly to accompany delicious English Spring Lamb, chicken, in fact any light meats. I always add a spoonful to any Jus or gravies.
To make the jelly, I used equal amounts of fruit & sugar, and squeeze of lemon, heating on a medium heat until the sugar melted and then upping the heat to a good simmer for about 10 minutes, skimming as necessary. The fruit and juice was duly ladled into my trusty jelly bag, hung, in true Heath Robinson fashion, from a hook on the kitchen cupboard handle to drip through for a few hours. This produced a crystal clear jelly but left me with a jelly bag full of sweetened cooked redcurrants, which I popped in the fridge. I blind baked sweet shortcrust, individual pastry cases and made up “a no-cook” crème patisserie, which is an absolute breeze to make. Please note that this recipe contains raw egg yolk, so the usual caveats apply; not suitable for young children, pregnant ladies and the elderly. I always use organic, free-range eggs – wouldn’t dream of eating any others. The joy of this recipe is that it can be used straightaway, no cooling time, no wondering if it will be thick enough to hold the fruit and is just so outrageously delicious, it is difficult to stop licking the spoon! Give it a go.
Instant “Crème Patisserie”
- 2 egg yolks – use the whites for meringues or freeze for later use
- 1 heaped dessertspoon caster sugar
- 1 teaspoon vanilla extract
- 1 small tub Mascarpone cheese 250g
- Beat the egg yolks with the sugar until thick & very pale
- Add the vanilla extract
- Beat in the Mascarpone, it will be thick & creamy
- Spoon the “Crème Patisserie” into the cooled pastry cases, top with the fruit of your choice and enjoy.