What does one do with extra red currants? That was on my mind this past week before I had to hit the road again. I ended up getting way more red currants than I needed for the fritter experiment but it would be a shame not to use them for something else of the same time period. I looked through the White House Cookbook once more for a recipe or two. The book is delightfully vague when distinguishing between fresh currants and dried currants. Two recipes where freshness didn’t seem in doubt was “Currant Ice” and using ‘seasonal fruit’ in the recipe for “Bavarian Cream”. Both these recipes still need some tweaking but since I don’t have the time or fruit to spare at this moment I will leave you with Round One for each item and some pictures. Neither needed a whole lot of tweaking but I’d like to perfect either one so I can write out a copyable recipe.
Currant Ice–Round One
To be frank, I was a little scared of this one and did have to alter the recipe structure a little because none of my research for similar recipes came up with the bold-as-brass instructions from the original. The recipe is pretty straightforward in the beginning–press out fruit juice, add water and sugar, heat it all up, whip up egg whites… And then you see the request to add your cool, frothy egg whites to the boiling hot liquid and mix it in. Every fibre in my being said, ‘You’re going to cook those whites and have scrambled whites floating in juice”. I just couldn’t bring myself to do it. I searched around and decided to, instead, whisk a little bit of the hot liquid into the egg whites, tablespoon by tablespoon and then quarter cup by quarter cup until the whites had heated up sufficiently. Then I added the mix back into the sauce pan. In the end it made flavoured whites floating on liquid but with cooling and sufficient time in the freezer, it was okay to break up the ice crystals and stir the whole lot together. After freezing it again, it made a completely edible frozen dessert. Two things that will change in Round Two are the quantities of sugar and the huge likelihood that, unlike the first round, round two will be purely raspberry. In round one I didn’t have quite enough red currant juice to make it purely currant ice, but, like the original recipe said, you can make a mixture of currant and raspberry. I made 1/3 raspberry, 2/3 red currant juice. The sugar asked for was way, way too much. I’ll research that again for quantities but I doubt it will be the two cups asked for. Almost set one’s teeth on edge but still very refreshing on the hot night when it was tried.
Bavarian Cream–Round One
Like the currant ice, this one doesn’t need a whole lot of fixing but there were certain quantities to fix which would have made this dessert survive heat. To be honest, this test was a roaring success in terms of taste and texture. It just couldn’t survive room temperature (or slightly above, actually). Given my reviews of other bavarian cream recipes out there in Internet-land, I am pretty sure my gelatin quantities were insufficient. I would warn that this recipe does take a number of steps and that, like many older recipes, requires some time to prepare and set. Is it worth it? Oh me, oh my… there are no words to describe how much my extended family and friends think it is ‘worth it’. Some are still worried that adding extra gelatin will take away from the experience. Round two will tell. Oh. And this is NOT for the dieter. Egg yolks, cups and cups of whipped cream fill up this recipe but let me tell you this– this round of Bavarian Cream broke somebody’s willpower. Swore up and down they did that they’d not eat sugars and eat fattening things. One finger licked led to a second fingerful and then a high pursuit chase by her husband to get some bavarian for himself. I think that story alone sells this dessert.
Round two, again, will not likely have currants in it since I doubt we’ll find any one the way back home but I’ll work that into the recipe write-up anyways since they tasted ever so good with the cream. A perfect sour-sweet counterpoint to the rich sweetness of the cream.
I hope to try both Round Twos out soon but it won’t be for at least a few days.