The November issue of Cuisine is featuring a menu which includes Blackcurrant meringues with Chambord Semifreddo. The meringues use blackcurrant powder which is the first time I have seen powder used in a published recipe. The semifreddo is like an ice-cream flavoured with Chambord, a raspberry liqueur, which creates a summery berryfruit dessert.
CLICK HERE to go to the Cuisine Website for the recipe.
New Zealand Blackcurrants are being regarded in the UK as a ‘superfood’ and for good reason. A recent dose response study by …READ MORE HERE