Difficulty:[usr 2]
Wash all the currants. Shell half of them and set them aside.
Extract the juice from the others, exactly as for a currant jelly:heat the currants in a saucepan with 2 or 3 tablespoons of water for 5 to 6 minutes.
Squeeze the fruit with the back of a slotted spoon to release the juice. Then filter the juice obtained through a very fine sieve.
Add 200 g of sugar to this currant juice. Bring to the boil for 2 minutes, then remove from the heat and add the seeded currants to this jelly-like juice.
Generously butter a charlotte mold (tinned mould).
Mix water and raspberry brandy.
Line the bottom of the pan with a layer of soaked biscuits.
Cover with currant compote.
Fill the mold by alternating cookies cookies and currants.
Finish with cookies.
Cook over low heat in a bain-marie (th. 5 – 200°C).
Allow to cool before unmolding.
Serve very chilled, accompanied by a vanilla custard.
Source:Les Bons Desserts. Baudoin.
