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    Seriously Creamy Cassis creams

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    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    Seriously Creamy Cassis creams

    An indulgent summer desert in which the tang of blackcurrants complements a creamy base with the addition of Supercassis for an extra kick.

    What makes it the ultimate summer Seriously From Waitrose dessert?

    The blackcurrants give this a truly summery taste, they are a neglected fruit and too often usurped by the much blander blueberry. The mascarpone and cream provide a rich foil for the currants and enable you to make a long lasting whipped desert in minutes.


    • 150g carton Essential Waitrose blackcurrants
      1 tablespoon golden caster sugar
      250g Galbani Italian mascarpone
      170 ml double cream
      2/3 tablespoons Supercassis


    1. Strip blackcurrants from their stalks. Wash and drain. Place the wet currants in a bowl, cover and microwave on high power for 1 minute. (850 Watts). No need to add water provided they are still wet. Check that the currants are just cooked. Stir in the sugar leave to cool, refrigerate. Whip the cream. Combine the mascarpone and Supercassis in a bowl using a fork. Reserve some currants for decoration. Fold the whipped cream and currants into the mascarpone. Divide between 6 small dishes.

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