Raymond Blanc's red fruit pavlova is a blackcurrant recipe made for summer celebrations. Feast on more of our recipes for these small purple berries with a powerful earthy flavour - delicious in summer puddings or blackcurrant jam.
Blackcurrants need to be cooked with a little sugar and a splash of water for their full charm to emerge. They bring an essential base note to summer puddings or lightly cooked compôte. Blackcurrant jam is another favourite. In tarts and turnovers a filling of blackcurrants, sugar and chopped fresh mint is a revelation.
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