Gastronomixs

Sweet-and-sour currants

Dried currants with a refreshing flavour accent and aromatised thyme.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Sweet-and-sour currants

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Ingredients

100

g

currants

100

g

water

50

g

sugar

1

sprig

thyme

50

g

sherry vinegar

Preparation method

  • Boil the currants with the thyme, sugar and water.
  • Reduce to a light caramel.
  • Deglaze with the sherry vinegar and continue to boil robustly for one minute more.

Serving suggestions

  • As a component in a starter or side dish to accompany a cheese platter.
  • As an accompaniment to friandises, e.g. a bonbon filled with a ganache of sherry vinegar.

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