Mou with currant and cream sauce
Instructions
Dark caramel water and sugar (in the ratio of 1 to 10) in a pan, combine the creme fraiche, let Simmons for about 1 minute.
Pour the mou in the pot.
Serve with pure currant seasoned with chopped Mint, lemon juice and powdered sugar.
Whip cream and variegarla with other grains of black currant and mint leaves.
Ingredients and dosing for 4 persons
- 2 sprigs of redcurrants
- 100 g of sugar
- 150 g of fresh cream
- 80 g of icing sugar
- 1 lemon
- Mint