| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 6 x ca. 30 g | currants red |
| 6 x ca. 30 g | currants black |
| 6 x ca. 30 g | Cranberries |
| 1 1/2 Tasse | Med.-dry white wine |
| 1/2 Tasse | sugar |
| 1 | (2-inch) cinnamon stick |
| | Finely grated peel and juice of 1 orange |
| 1 1/4 Tasse | water |
| 1 | Tablespoon. creme de cassis liqueur |
| 2/3 Tasse | dairy sour cream |
| | Black currant leaves to decorate with |
|
In a large saucepan, bring currants, cranberries, wine, sugar, cinnamon, orange peel and juice and water to boil. Lower heat, and cook gently until fruit is tender, about 15 mins. Discard cinnamon stick. In blender or food processor, puree fruit and liquid. Press a nylon sieve to remove seeds.
Cool, then refrigerate 1 1/2 hrs. Stir creme de cassis into soup, then pour into 4 to 6 chilled bowls. Carefully place a spoonful of sour cream on each serving, and use a skewer, feather the sour cream attractively. Decorate with black currant leaves and serve immediately. Makes 4 to 6 servings.
|
|
Anmerkungen zum Rezept:
keine |
