Ingredients
- 500 gr raspberries
- 475 ml water
- 220 gr currants (red)
- 100 gr sugar
- 30 ml water
- 8 gr cornstarch
- 4 gr vanilla extract
In a large saucepan, rinse fruit. Combine fruit and water; simmer over medium heat about 10 minutes. Drain; stir in sugar. Blend cornstarch and cold water into a smooth paste. Add cornstarch to fruit, stirring constantly. Bring mixture to a boil; cook 3 minutes. Remove from heat and stir in vanilla. Sieve mixture, if desired. Chill. Serve with cream and decorate with blanched almonds, if desired. 4 servings
