Currants Glacees Au Caramel
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- Dip
- 20 bunches of white currants
- 20 bunches of red
- Sugar
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
Method
Chef Wood
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- Take 20 bunches of red and 20 bunches of white currants, perfectly dry;
- dip cach bunch in boiled sugar;
- let them dry;
- and, when cold, dish them up in a compote dish.
Plating
Cookware for this recipe
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Saucepan