This is the lovely sirop that goes into a kir (with white wine), a kir royale (with champagne) or a communard (with red wine). It is also wonderful as an apertif or to pour over ice cream or use as a syrup with various desserts. It takes 4 to 6 months(not included in preparation time), but little effort, and the result far exceeds what you can buy at the liquor store. The serving size is a guess.
Not so long ago I decided it would be a good idea to go black currant picking. I had never had black currants before but figured they had to be delicious. It was a fun day (despite the 100 degree weather) but the taste of the berries totally threw me for a loop. They tasted …
Recipe with video instructions: Full of fruity, boozy and creamy goodness — this dessert has it all. Ingredients: 1 cup crème de cassis liqueur, ½ cup water, ½ cup sugar, 2 papayas, chopped, ½ cup sweetened condensed milk, 2 cups vanilla ice cream
Entremet "Charoite": black currants sponge cake "Joconde"; black currants jelly with Creme de Cassis liqueur; cremeux and mousse with chokeberry; mousse with caramelized white chocolate. For decoration - chocolate butterfly. By Nina Tarasova