Fresh redcurrant ice puds recipe
September 19, 2016
Beautiful light dessert, easy to make, even easier to use, once stored into deep freeze, it will be available for a quick grab on a hot day or summer night.
- Prep: 2 hrs 10 mins
- Yields: 6 ice puds
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1 cup red currants, fresh
1 cup whipping cream
1 tbsp sugar
1 tsp vanilla extract
1 cup cream cheese, soften
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Whip the cream until it holds it shape, and add the cheese cream already mixed with the sugar and vanilla extract. Gently stir in the red currants. Fill the molds, silicone if possible, and put in deep freeze to firm up.