Hugh Fearnley-Whittingstall
Hugh made luscious lollies with some gorgeous garden goodies in River Cottage
Makes about 15 small lollies
1. Put the blackcurrants in a saucepan and add enough water to almost cover them. Add about 125g caster sugar. Bring the mixture up to a gentle simmer, stirring to help the sugar dissolve, and cook for about 10 minutes or until the currants start to burst.
2. Taste the mixture, and add more caster sugar to taste. The mixture should seem slightly too sweet at this stage as it will taste less sweet when frozen.
3. Puree the mixture in a blender, then pass it through a sieve to remove the seeds and skins. Leave the sieved puree to cool completely then add the yoghurt. Taste to check the sweetness. Add a little sieved icing sugar if necessary, remembering that the mix will taste less sweet when frozen. Pour into moulds, about 100ml capacity, and freeze for at least 4 hours, until solid.
Watch classic River Cottage series for FREE on your PC with Catch-up
Get the latest from Hugh on the River Cottage website.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.