- 75 g blackcurrant
- 75 g blackcurrant pulp
- 35 g water
- 45 g superfine sugar
Step 1: Blackcurrant/fig compote
Preheat the oven to 180 °C (thermostat 6). Wash and cut the figs into pieces. Wash the blackcurrant and remove the berries from the stalks. Split the vanilla bean and the hazelnuts. Place all of the ingredients into a pot, cover, and bake for 1 hour, mixing from time to time. You should end up with a fairly dry compote.
Step 2: Blackcurrant Sorbet
Wash the cassis and remove the stalks. Make a simple syrup by mixing the sugar and the water in a pot, then bring to a boil. Add the blackcurrant and the blackcurrant pulp. Place the mixture into an ice cream maker.
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