I have been researching cooking with leaves for many years. Fig leaves, vine leaves, geranium leaves.
A few years ago, Toast founder Jessica Seaton, along with Anna Colquhoun, wrote a cookbook called 'Gather, Cook, Feast' with interesting recipes using blackcurrant leaves.
Don’t confuse blackberries with blackcurrants (like I did). Blackcurrant leaves, like many other plants, have a faint fruity aroma.
This recipe requires some forward planning! Last year I bought two blackcurrant trees. This spring I finally had some young leaves to pick.
The result is a cream with a subtle taste with a hint of Ribena flavor. My daughter found it green, vegetal fresh and she found the taste unsettling. I liked hers, but I wonder how she can squeeze more flavor out of her leaves.
Blackcurrant Leaf Cream
ingredient
- zoom Fresh and tender blackcurrant leaves
- 500 milliliter double cream
- 100 milliliter whole milk
- 1/2 teaspoon Vanilla paste or vanilla pod
- 50 g sugar
- 3.5 silver gelatin leaves
guideline
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Mash the leaves and add to the cream and milk mixture. Add vanilla. Cover the bowl and place in the refrigerator overnight.
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Soak the gelatin leaves in cold water until soft.
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Heat the cream and milk mixture and add the sugar until dissolved. Remove and squeeze out the cream and leaves. Divide and scrape out the vanilla pods, if using. . After cooling slightly, add gelatin and stir.
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Place in a ramekin or small container and leave until cool. I garnished the top with small blackcurrant leaves. Then transfer it to the refrigerator.
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Serve cold with blackcurrant or blackberry compote.