Red Currant Dessert
You may have tasted currant jam or jelly, but have you tried fresh currants? They come in a variety of tastes and colors: black, red, white (really more of a golden hue), and pink. The black ones are the most common and has a very distinctive flavor–they remind me of a woodsy, almost-creamy blend of blueberries and blackberries. They’re excellent served atop spice cakes and custards and alongside soft cheeses. Red currants, on the other hand, have a sharper, more tart character that provides a delightful counterpart to Greek yogurt or whipped cream. You could also dress up a glass of champagne by dropping in a few jewel-toned red currants–they would look beautiful nestled into the bottom of the glass! Pink and white currants are milder than the red ones in both tartness and color.
To make this “Rubies and Clouds” dessert, I simply rinsed the red currants, plucked off the tiny stems, then alternated spoonfuls of currants and plain Greek yogurt into a wine glass. A drizzle of maple syrup gave it sweetness and flavor. Simple, elegant, and summery.
Enjoy!
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Tags: currants, dessert, greek yogurt, maple syrup
