Redcurrants are beautiful little berries and can be used in trifles, cheesecake, tarts, jellies and ice cream just like any other berry!
I got this recipe from a friend in Germany. It's a delicious way to use red currants when in season from July.
Tart redcurrants are layered with a buttery base and a topping of hazelnut meringue in this triumph of a cake!
A litre of milk that needed to be used up, and several bags of redcurrants in the freezer inspired me to make this lemon trifle. My husband, who is not a big trifle fan, loved it, saying it was lighter than the usual trifle with sherry and vanilla custard.
No need for an ice cream maker! This quick to make, colourful and tart ice cream is perfect for a summer afternoon. Excellent with biscotti or almond biscuits.
A lighter cheesecake made with goat's cheese and goat or sheep yoghurt - perfect for those of us who cannot have cow dairy. If you don't have a problem with cow dairy, feel free to use regular Greek yoghurt and regular cream cheese.