Westerwald Sour Cream with Sugared Currants

Rating: 4.75 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Stir all ingredients (sour cream or crème fraiche to the juice of the orange) together to a cream. Soak the gelatine in cold water, whip the cream until stiff. Squeeze the gelatine and warm it slightly in a bowl (do not get too hot, do not do it!). When the gelatine is dissolved, carefully fold into the cream mixture.

As soon as the cream starts to thicken, fold in the whipped cream. Place the cream in the refrigerator for about 1 hour.

Strip currants from stems with a fork, sprinkle with 1 tablespoon sugar and pull.

Before serving, divide the sour cream evenly into dessert bowls, shape the currants in the center and decorate with a leaf of lemon balm.


Related Recipes: