Ingredients
Serves 2
Prep 20min
Cook 15 min
150g caster sugar
225ml water
300g blackcurrants
50g unsalted pistachio nuts (without shells)
150g crème fraîche
Sunflower oil (for greasing)
METHOD
In a small saucepan, dissolve 50g of the sugar in 100ml of the water and add 50g of the blackcurrants. Cook gently for 5 minutes until they burst. Strain the mixture through a sieve and return to the heat. Add the remaining blackcurrants and simmer for 2 minutes. Leave on one side to cool. In a heavy-based saucepan, dissolve 75g of the remaining sugar in the remaining 125ml water. Increase the heat and boil until the syrup turns a golden caramel colour. Add the pistachios.
Pour the mixture straight on to a lightly oiled piece of foil and allow it to cool completely. This will take about 30 minutes. Take care as the molten caramel will be very hot. Make the brittle by crushing the praline with a rolling pin to form roughly shaped pieces. Mix the crème fraîche with 25g of sugar. In serving glasses, layer the sweetened crème fraîche, pistachio brittle and blackcurrants and serve.