Rodgrod Med Flod - cooking recipe

Ingredients
    1 1/4 lbs mixed soft fruit (red-currants, raspberries, blackberries, cherries)
    2 1/2 cups water
    8 ounces sugar (caster or superfine)
    vanilla essence, to taste
    2 ounces potato flour
    4 tablespoons sweet white wine
    whipped cream
    slivered almonds, to serve
Preparation
    Wash and pick over the fruit, then crush the fruit with a fork.
    Place fruit in a pan with the water, bring slowly to the boil; remove from heat and leave to cool for 15 minutes.
    Pass fruit through a fine sieve, return the juice to the pan, add the sugar and vanilla essence, bring to the boil.
    Measure the liquid and, if necessary, make up to 3 cups with water.
    Blend the potato flour with the wine, stir into the juice and simmer until thickened; spoon into glasses and sprinkle with caster sugar.
    Decorate with whipped cream and almonds.

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