Another round of macaroons, this time with blackcurrants, which were not too easy to obtain in January. But I asked Robert, who grows them in his garden and then freezes them. He gave me some in summer, Izzie enjoyed vitamic C packet compots made of them. I offered to buy some off Rob, but he said I could have some and he’d just like some of whatever I’ll be baking with them. Pleasure doing business with this man!

Usual recipe for the macaroons, but they haven’t risen as much as I’d have liked. The curd however is freaking sensational.  250 g of frozen blackcurrants cooked quickly with 70 g of sugar, then sieved for smoothness. 2 egg yolks +2 eggs, lightly beaten added, 2 tbsps of creme de cassis, bought especially for this purpose from Ocado and 80 g of butter.  All this heated up slowly, stirred until thickened. Luckily it made more than I needed, I’m planning on baking more macaroons with this curd, it’s that good. Florian had about 5 after dinner, that’s before the dessert. 🙂