Ingredients for blackcurrant tiramisu
for 10 to15 verrines (small glasses)
- One gingerbread of 250g, sliced
- 150g mascarpone
- 150g whipped cream
- 20cl crème de cassis 20%
- 150g blackcurrant jam
Preparing Blackcurrant Tiramisu
Fill up the base of the verrines with a tablespoon of the blackcurrant jam and meanwhile soak the slices of the gingerbread in our crème de cassis. Arrange the slices in the verrines on top of the jam.
Prepare a mousse with the mascarpone, the whipped cream and the rest of the jam. Optionally, add a little bit of the crème de cassis for taste. Put the mousse on top of the gingerbread, add another slice of gingerbread soaked with crème de cassis and again a little bit of the mousse. Create a topping of your own choice (mint leave, blackcurrants)
This recipe was created by 3-Toque chef Jean-Alain Poitevin for the Inaugural Cassissium Gastro-Fete in 2012. The Cassissium is based in Burgundy France and France’s gift to the world of blackcurrant epicures: a museum, heritage and trade centre for the French blackcurrant industry: www.cassissium.fr
Recipe of Chef Jean-Alain Poitevin, restaurant le Clos Prieur, Château de Gilly, Burgundy.