1. currants rinse, drain, strip with a fork from the panicles and select. Boil black and 150 g red currants with sugar and orange juice at very moderate temperature and infuse for 15 min. Soak gelatin in cold water.

2. strain currants and juice through a fine sieve, pressing well (yields 300 ml of juice). Mix maizena (cornstarch) with cassis until smooth.

Bring the currant juice to the boil and, while stirring, lightly thicken with the cornstarch. Squeeze out the gelatine and let it melt. Cool slightly, then stir in the remaining red currants and the raspberries loosely. Chill until the mixture begins to gelatinize slightly.

Spread the crispy flakes and almond kernels evenly on a baking tray. Roast in the heated oven at 180 °C (gas 2-3, convection oven 8-10 min. at 160 °C ) on the 2nd rack from the bottom for 10 minutes, then cool.

Stir yogurt with powdered sugar and sour cream or crème fraiche. 5.

Divide grits evenly among 4 glasses. Sprinkle half of the almond flakes on top and spread the yogurt evenly on top. Sprinkle with remaining almond flakes. Sprinkle with currants at the end.

Tip: Use creamy natural yogurt for an even finer result!

Currant Grits

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