Description

This currant cream is a wonderfully refreshing treat for warm summer days! The combination of tart currants, creamy mascarpone and crunchy waffle rolls is simply irresistible. I like to make this cream when I need something quick and still want to serve something special. Preparation with the Thermomix® is child's play and done in no time at all. Perfect as a light dessert or for a spontaneous visit in the afternoon. The cream can also be prepared well in advance and stored in the refrigerator.

Ingredients (5 ingredients)

150 g Black currants

5 tbsp Powdered sugar

200 g Mascarpone

250 g Whipped cream

6 piece Waffle rolls

Preparation (5 steps)

Puree currants

Thermomix® Setting

20 sec/Speed 8

Pick over 150 g black currants, wash and pluck from the stems. Place the currants with 1.5 tbsp powdered sugar and 2 tbsp cold water in the mixing bowl and puree finely for 20 sec/speed 8. Then transfer the puree and clean the mixing bowl.

Stir mascarpone

Thermomix® Setting

20 sec/Speed 3

Place 200 g mascarpone and 3.5 tbsp powdered sugar in the mixing bowl and stir for 20 sec/speed 3. Use the spatula to push down from the edge and stir for another 10 sec/speed 3.

Whip cream until stiff

Thermomix® Setting

2 min/Speed 3,5

Pour 250 g whipped cream into the mixing bowl and whisk until stiff with the butterfly for 2 min/speed 3.5. Remove the butterfly.

120

Refine cream

Carefully fold the stiffly beaten cream into the mascarpone cream. Swirl half of the currant puree into the cream.

Layer cream and serve

Fill the remaining currant puree alternately with the cream into glasses. Roughly chop 6-8 waffle rolls and sprinkle on top before serving.

Finished cooking? Great! 🎉

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About this recipe

Currants and I, that's a long story. Even as a child, I plundered the bushes in my grandma's garden, nibbling the small, plump berries straight from the bush. The slightly sour taste that then spreads in my mouth is inextricably linked to summer and childhood memories for me. This currant cream is a tribute to these memories, a way to capture and preserve the taste of summer. The main role in this dessert is of course played by the black currants. They bring the characteristic acidity and a slightly tart note, which harmonizes perfectly with the sweetness of the powdered sugar. The mascarpone provides an incredibly creamy texture and a mild, slightly sweet taste that balances the acidity of the currants. The whipped cream loosens the cream and gives it an airy lightness. And the waffle rolls? They are the icing on the cake, the crunchy contrast to the soft cream, which makes the dessert really complete. When preparing with the Thermomix®, it is important to follow the order of the steps exactly. First puree the currants so that the mixing bowl is clean before the mascarpone is processed. When pureeing the currants, you can adjust the amount of powdered sugar depending on the acidity of the berries. It is better to take a little less first and then sweeten as needed. The mascarpone should not be stirred for too long, otherwise it may curdle. Whip the cream with the butterfly, but always keep an eye on it so that it doesn't turn into butter. When the cream is stiff, remove the butterfly before the cream is folded into the mascarpone cream. This keeps the cream nice and airy. For a vegan version, the mascarpone can be replaced with a plant-based alternative based on cashew or another vegan cream cheese alternative. The whipped cream can be replaced with vegan whipped cream. Instead of waffle rolls, you can use vegan cookies or almond slivers. If you like it a little more exotic, you can refine the cream with some grated lemon zest or a hint of vanilla. A few leaves of fresh mint also go perfectly with the currants. The currant cream can be wonderfully served in small glasses or bowls. It is a perfect dessert after a light lunch or as a sweet surprise for afternoon coffee. Fresh berries, such as raspberries or strawberries, or a few almond slivers go well with it. A glass of chilled white wine or a glass of Prosecco rounds off the taste experience. The cream can be prepared well in advance and stored in the refrigerator. It is best to add the waffle rolls just before serving so that they remain crispy. The cream can be kept in the refrigerator for 1-2 days without any problems. So you always have a delicious dessert ready when visitors announce themselves spontaneously.