New This Month

Red Currant Fool

Red currants are as enticing in appearance as they are in taste; their bold, bright flavor balances the richness of whipped cream in this traditional dessert.

  • Servings: 6

Source: Martha Stewart Living, July 2003


  • 4 tablespoons (1/4 cup) unsalted butter
  • 3 1/2 cups fresh red currants (about 18 ounces), stems removed
  • 3/4 cup sugar
  • 1 1/2 cups heavy cream


  1. Melt butter in a large skillet set over medium heat, and stir in currants and sugar. Cover, and reduce heat to low. Cook, stirring occasionally, until sugar has dissolved and the currants have softened, about 5 minutes.

  2. Remove skillet from heat, and lightly crush fruit with the back of a wooden spoon. Don't mash to a puree; some texture should remain. Transfer mixture to a bowl, and cool completely in the refrigerator before proceeding.

  3. In a small bowl, whisk the cream until it holds soft peaks. Set aside 1/2 cup of fruit mixture. Gently fold the whipped cream into the remaining fruit mixture, leaving it marbled. Serve immediately in individual bowls, garnished with a spoonful of the reserved fruit mixture.

Cook's Notes

They will last several days in the refrigerator and should be gently washed just before using.


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