2/3 cup/150ml/1/4 pt yogurt
2 eggs, separated
1 tbsp/15ml creme de cassis (or black currant syrup)
¼ cup/50g/2oz castor sugar
2 cups/225g/8oz blackcurrants
1-Stir the yoghurt and egg yolks together with the crame de cassis and sugar until the sugar is
dissolved.
2-Just before serving, whisk the egg whites until stiff and fold them into the yolk mixture. Fold
the black currants in gently. Spoon into individual dishes.
3-Serve with sponge fingers or cookies.
VARIATION
Change the flavors by using a different liqueur: orange liqueur with a little grated orange rind;
chocolate liqueur with some grated chocolate. If you want to prepare this some time before
serving it, refrigerate the yolk mixture and add the whites and currants at the last minute.
2 eggs, separated
1 tbsp/15ml creme de cassis (or black currant syrup)
¼ cup/50g/2oz castor sugar
2 cups/225g/8oz blackcurrants
1-Stir the yoghurt and egg yolks together with the crame de cassis and sugar until the sugar is
dissolved.
2-Just before serving, whisk the egg whites until stiff and fold them into the yolk mixture. Fold
the black currants in gently. Spoon into individual dishes.
3-Serve with sponge fingers or cookies.
VARIATION
Change the flavors by using a different liqueur: orange liqueur with a little grated orange rind;
chocolate liqueur with some grated chocolate. If you want to prepare this some time before
serving it, refrigerate the yolk mixture and add the whites and currants at the last minute.
