There's not much to this besides sugar, cream, and fruit folded together—similar to a fool. Because of the white chocolate, it is a bit sweet, so the tart, perfumed currants pair with it perfectly. It can be prepared ahead of time and left to chill until you're ready to serve it; a lifesaver in the heat.
Reprinted with permission from Wild Sweetness by Thalia Ho (Harper Design 2021). —thalia ho
Test Kitchen Notes
Our test kitchen couldn’t snag black currants, so we swapped in blackberries instead. More from Thalia on substitutes in her Big Little Recipes column: “I find that blackberries are the best alternative, as their earthiness contrasts well against the dairy, but raspberries are also a good choice. I wouldn’t go so far as strawberries, whose sweet and floral perfume would swamp the cream.” —The Editors
First, make the cream. Put the chocolate into a medium-size heatproof bowl. In a medium-size saucepan, bring 1 cup (240 milliliters) of cream to a boil, then pour it over the chocolate. Let stand for a minute, then stir until smooth. Cover with plastic wrap, pressing it onto the surface to prevent a skin from forming. Transfer to the refrigerator and chill until cold, at least 6 hours.
Next, put the currants into a medium-size saucepan along with the sugar and crème de cassis. Heat over medium-low heat until just slumped, being careful not to let them lose their form completely. The juices should be thick and syrup-like, too. Like the cream, chill until cold.
When you're ready to serve, put the white chocolate into the bowl of a stand mixer fitted with the whisk attachment, then add the remaining cream. Whip to soft peaks. Fold in the currants softly, until streaked. The less you fold, the more distinct the streak, so try to do it as little as possible—just enough to get them rippled through. Serve cold, soon after.