Red currant mold

Ingredients

• 900 g red currants: a few small bunches for decoration
• 150 ml water
• 170 g sugar, plus a little more for frosting
• 45 g cornstarch
• A few fresh mint leaves, to decorate (optional)

Missing an ingredient?

• What to use instead of sugar
• What to use instead of cornstarch

Instructions

1. Set aside a few small bunches of currants for decoration.
2. Strip the rest from the stems and simmer with the water until they release their juice, about 10 minutes. Strain, pressing hard, through a cloth or a fine strainer: you should get about 600 ml.
3. Sweeten the juice with 150 g of the sugar. Mix the cornstarch with a little of the cold juice, bring the rest to a boil, add the cornstarch while stirring and let it boil for 2 minutes.
4. Pour it into a mold or round bowl rinsed with water and, once cool, put it in the fridge until set, about 3 hours.
5. To frost the bunches, dip them in water, shake them off and roll them in the rest of the sugar. Once dry, they look covered in frost.
6. Unmold onto a platter and arrange the bunches around the base, on a few mint leaves if you like.

Nutrition facts

Approximate, per serving (about 211 g). Calculated with data from USDA FoodData Central.