I let them festoon the bush for a long time, the pale, gleaming beads overlooked by the blackbirds.
But they couldn't stay there forever.
They are an albino variety of redcurrants.
I think this one is called Versailles Blanche.
It is sweeter than the redcurrant.
In France they make Bar le duc jelly with whitecurrants, an extremely expensive delicacy due to the labour intensive method of production. Epépineuses* use a goose quill to remove the seed from each currant without damaging the fruit. The currants are then suspended whole in the jelly, about 200 in each 3oz jar.
Eliza Acton writing in 1840 has a method for a 'Delicate White-Currant Preserve' which sounds a lot less trouble.
'Boil together for seven minutes, an equal weight of white currants, picked with the greatest nicety, and finest white preserving sugar. Stir the preserve gently the whole time, boil rapidly, skim thoroughly, and just before taking off the fire, strain in the clear juice of one lemon to each four pounds of fruit.'
I had about two and a half pounds. I put most of them in the freezer. I will make them into a simple compôte to eat with thick yogurt later.
With the rest I made a tart based on one from Nigel Slater's Tender Vol 2.
It's a cheesecakey sort of dessert.
First you melt some butter into which you stir biscuit crumbs. I used gingernuts.
Then you press the buttery crumbs into a loose-bottomed tart tin.
For the creamy bit Nigel uses a mixture of drained (to make it firm) fromage frais and yogurt.
I used crème fraîche straight from the carton and some of my homemade yogurt which I had drained overnight.
I sweetened the mixture with some icing sugar and spread it on top of the cooled biscuit base.
And finally, I scattered the currants over the cream and dusted it with icing sugar.
Wonderful combination of textures. The currants pop delightfully in the mouth like delicious bubblewrap.
*Epépineuse - deseeder
Many thanks for all your helpful advice about my various worn out things, much appreciated :o)