Blackcurrant fool

Method

1. Dissolve the sugar in the water.

2. Add the black currants and cover them with syrup. Bring them to the boil and cook until soft, about 4–5 minutes.

3. Liquidise or puree the fruit and press through a nylon sieve, measure.

4. When the purée is quite cold, add up to an equal quantity of softly-whipped cream, according to taste.