Currant and cherry gazpacho
A delicious recipe for a fruit cold dish:
1000 g fruit (currants and cherries, mixing ratio does not matter)
1 liter of water
300-400 g of sugar
50-60 g cornstarch (or 100-120 g Perlsago)
Lemon balm, peppermint or lemon verbena to taste
2l of water
Rusk, 6 beautiful redcurrant berries or beautiful cherries with stems
possibly cream
Wash and clean the fruit as usual, simmer for about 10 minutes with 1 liter of water and then pass through a sieve. Add the sugar to the mass and pour it with 2 liters of water. Bring to a boil and bind with the cornstarch (or add the perlsago and let it swell for about 15 minutes on a low heat).
Cut the herbs into strips or finely chop them and stir at the very end (do not cook!).
The whole thing must now cool well for at least two hours. I always prepare it the day before, so it's really nice and cold.
Put the rusks on a deep plate or in a bowl, put in a cold dish, if necessary decorate with a small amount of cream and the currants or cherries and serve immediately.
Enough for 6-7 people.
