CookEat Recipe
Sparkling Sugar-Coated Currants
Fresh redcurrant clusters coated with a thin edible gum solution and fine sugar crystals.
Method
Steps
Step 1
Gather the ingredients: 250 g sound fresh redcurrants on their small stems; 2 g food-grade powdered gum arabic (acacia gum, E414); 100 ml drinking water; 60 g fine granulated sugar, not icing sugar.
Step 2
Use gum arabic sold specifically as a food ingredient. Dissolve it thoroughly in the water to make a light solution, following its package’s hydration instructions. Prepare it fresh and let it cool if warm water was used. The stated small-batch quantity is a working guide.
Step 3
Rinse the currant clusters gently and dry them well without removing the fruit from the little stems. Holding each cluster by its stem, dip briefly in the gum solution and let excess drip off.
Step 4
Sprinkle all over with fine granulated sugar so the red berries sparkle with visible crystals. Arrange on a clean plate, allow about 10–15 minutes for the thin coating to settle, and serve promptly. Discard leftover dipping solution. Keep the fruit refrigerated at 4°C or colder if not serving immediately and use the same day.
Step 5
For the red-and-white variation, replace half the redcurrants with 125 g whitecurrants on their stems. Dip, drain, sugar and arrange the two colours together in exactly the same way.
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