I can't resist buying seasonal fruits like these white currants I recently spotted at my local farmers market. It is rare to see these so I bought them with no idea with what to make with them. There were a few suggestions from my friends on Instagram like a cheesecake. After a quick Pinterest inspiration session, I went for this light and summery dessert of vanilla creme pots. The tartness of the white currants teamed well with the raspberries. How beautiful is the colour?

After my recent trip away, it's feels good to be home again and back into a routine. Although I love travelling, after a while I miss routine, simple home possessions, and mostly cooking in the comfort of my own kitchen. Especially when I can create desserts like these.












4 Servings

INGREDIENTS

3 gelatine leaves
250ml milk
250ml double cream
1 tsp vanilla essence
5 tsbp sugar
100g raspberries
100g white currants
1 tbsp lemon juice

METHOD

Soak the gelatine leaves in cold water and set aside. Add the milk, cream, vanilla essence, 2 tsb of the sugar in a pot and heat through on medium-low heat. Bring it to a simmer and not a boil. Squeeze the gelatine leaves from the water and add to the pot, stir to dissolve completely. Pour into moulds and allow to cool before chilling in the fridge.

Add the remaining sugar, raspberries, white currants and lemon juice in a pot and medium-high heat. The fruit should break down and sugar is dissolved. Bring to a boil and reduce heat to a simmer for about 10 minutes until the mixture has thickened slightly. Take off the heat and allow to cool.

Remove the vanilla creme pots and pour over the white currant and raspberry sauce. Garnish with fresh fruit.