Currants are naturally very sour, so why not pair them with some creamy custard and sweet pineapple weed for a refreshing summer dessert?
Makes 4 desserts
50 gr black and red currants
40 gr sugar
15 gr corn flour
2 egg yolks
225 ml milk
3 pineapple weed tops
Make the custard by whisking the egg, corn flour and sugar in a bowl until glossy. Heat up the milk in a pan but don’t let it boil. Add the pineapple weed and let it infuse. Take the milk off the heat and add very slowly to the egg and sugar mixture. Once all the ingredients are combined, take back to the heat and stir constantly until the custard starts to thicken (it will coat the spoon when it’s ready).
Prepare 4 containers of your choice (glasses, cups or jars) and fill the bottom with the currants, then pour over the warm custard.
Serving suggestions: you can serve the dessert immediately if you just can’t wait, or let it cool in the fridge for an hour. Alternatively, you can freeze it and let it thaw for 5 minutes before serving.