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    A Currant Affair

    Pick jewel-like currants that are glossy and firm. Black are the tartest and must be cooked, while red or white currants can be eaten fresh.

    Red Currant Mousse

    Vanilla Panna Cotta with Red Currant & Raspberry Coulis

    Chestnut, Quinoa Crêpes with Red Currants And Ricotta Cream

    Yogurt Cake with Currant-Raspberry Sauce

    Summer Pudding

    Rumtopf (Macerated Fruit Conserve)