Tag: Liqueur

Categories
DESSERTS

Banana and marzipan spring rolls with cinnamon and banana liqueur


BANANA MARZIPAN2.jpgServes 4

The marinade:
2 teaspoons/10 ml brown sugar
a pinch cinnamon
1 cup/250 ml banana liqueur
juice of 1 lemon
4 bananas, peeled

The spring rolls:
2 sheets spring roll pastry, cut in half
1 tablespoon/15 ml cornstarch, mixed with water to make a light sludge
4 strips of marzipan, 2 cm/0.7 in wide, 8 cm/3 in long and 2 mm/ 0.07 in thick
oil for deep-frying

  • Combine the sugar, cinnamon and banana liqueur in a shallow glass dish. Cut the peeled bananas lengthways in half and each half in half, then add to the liqueur marinade and leave for 30 minutes.
  • Drain and reserve the marinade.
  • Brush the edges of each pastry sheet with the cornstarch sludge as you go along.
  • Put a strip of marzipan between two pieces of banana, on the cut side, and place on a sheet of pastry.
  • Roll the pastry up, folding in the sides to prevent the filling from squeezing out, and put aside under a damp cloth. Repeat with the rest of the banana.
  • Heat the oil to about 180°C/356°F and deep-fry the spring rolls until golden. Drain on kitchen towel. Keep warm uncovered.
Safety and practical tips for deep-frying.

To serve:

  • Slice each roll in half at an angle and arrange on the serving plates.
  • Pour the reserved marinade into dipping bowls and serve immediately.
Categories
MAIN COURSE

Salmon and prawns poached in a seafood broth


The stock:
1/3 cup/80 ml olive oil
2 tablespoons/30 ml lightly smoked bacon, finely chopped
1 onion, roughly chopped
1 leek, roughly chopped
2 celery stalks, thinly sliced
2 tablespoons/30 ml fresh fennel, finely sliced or 1 tablespoon/15 ml fennel seeds
6 cloves garlic, chopped
¼ cup/60 ml white wine
1 tablespoon/15 ml orange zest
8 ripe tomatoes, chopped
1 tablespoon/15 ml tomato paste
1 medium-hot red chili, seeded and chopped

If you want the broth spicier, add powdered chilli right at the end.

1 teaspoon/5 ml saffron strands, soaked in cold water
1 sprig of thyme
4 cups/1 liter fish stock, heated
15 g/½ oz butter

2 tablespoons/30 ml olive oil
2 cloves garlic, finely chopped
reserved shells of prawns
1 teaspoon/5 ml Pernod
salt and freshly ground black pepper

The seafood:
4 tablespoons/60 ml olive oil
4 x 250 g/4 x 8.8 oz firm white fish fillets, on the bone, skin removed
8 large prawns, shelled and de-veined, reserve shells for stock
3 ripe tomatoes, skinned, seeded and diced
1 tablespoon/15 ml cornstarch, dissolved in 2 tablespoons/15 ml cold water (optional)

The aïoli (garlic mayonnaise):
4 egg yolks (See the Glossary on the use of excess egg whites.)
½ teaspoon/3 ml salt
3 cloves garlic (more if you wish)
2 teaspoons/10 ml lemon juice
2 cup/500 ml groundnut oil

The garnish:
2 tablespoons/30 ml fresh coriander, finely chopped
2 tablespoons/30 ml dill, finely chopped
crusty white bread, thinly sliced and lightly toasted

  • In a large saucepan, heat the oil and sauté the onions, bacon, leeks, celery, fresh fennel or fennel seeds and garlic until soft. Add the wine and boil until all the alcohol has evaporated, then add the orange zest, tomatoes, tomato paste, chili, saffron and soaking liquid, thyme and fish stock and bring to the boil. Boil for 15 minutes, then remove from the heat and set aside.
  • In a separate frying pan, heat the butter and olive oil and sauté the garlic, shells of the prawns until golden and aromatic. Deglaze the pan with the Pernod, then add the contents of the pan to the prepared stock and set aside until ready to poach the fish and prawns.
  • Strain the prepared stock thoroughly into a saucepan big enough for the fish, prawns and broth, and and discard the solids. Bring to a gentle simmer, then add the diced tomatoes and, if desired, thicken slightly with the cornstarch.

Use the cornstarch slush only if you find the stock too watery. But only add a little at a time to make sure that the stock does not end up too thick.

  • Let it simmer for a few minutes longer until slightly thickened, then add the fish to the simmering broth.
  • Poach for about 4 minutes, then carefully turn the fish over, add the prawns and poach 2 minutes more or until you are satisfied that the prawns are cooked. The fish should be opaque and cooked through but flake easily. Check the seasoning, then turn off the heat and prepare to serve.
  • For the aïoli, blend together the egg yolks, salt, garlic and lemon juice in a food processor. Add the oil in a thin steady stream while the machine keeps running. Continue until all the oil is incorporated. Check the seasoning.

This recipe contains raw eggs and is not suitable for pregnant women, the elderly or very young children. If you feel uneasy using raw egg yolks, see the recipe for Mayonnaise made with cooked egg.

To serve:
Lift the fish from the broth and place into deep pre-heated bowls. Carefully pour the broth around the fish, add two prawns to each dish, and sprinkle the fresh coriander and dill over. Serve the crusty bread and small bowls filled with the aïoli on the side.

Categories
STARTERS/SIDES

Chicken liver parfait


Serve with figs, grapes and herb salad and whole-wheat bread

Make this silky and rich parfait at least a day in advance if possible so the flavors can fully develop and mature.  Go to the extra trouble with the sieving by pushing the mixture through twice.  This will guarantee the parfait’s smooth and delicate texture.

Chicken liver pave

For the parfait:
1¾ cup milk
400 g/14 oz chicken livers, trimmed
2 tablespoons olive oil
1 medium shallot, finely chopped
1 garlic clove, finely chopped
1 sprig of thyme
3 tablespoons brandy
3 tablespoons port
3 tablespoons of Madeira
50 g/1.8 oz clarified butter*, melted
3 eggs
1 egg yolk
salt and freshly ground black pepper
300 g/10.5 oz butter, melted (to seal the parfait)
balsamic glaze for drizzling

Clarified butter
This is butter that has had the whey and the milk solids removed which allows the butter to be heated to a higher temperature without burning.
To make clarified butter:
Heat the butter in a saucepan over medium heat.  As it melts, the butter will start sizzling as the water evaporates and the butter breaks up in three layers.  A sediment will form in the base of the pan, a froth will form on top and the clear butter in the middle. The sediment on the bottom should not go brown in the process and the froth on top has to be skimmed. Pour the butter through a sieve lined with cheesecloth to trap the milk solids. Store the clarified butter covered in the refrigerator for up to 3 weeks or freeze it for 3 months.
When the recipe calls for foaming butter, do not use clarified butter because the impurities that you remove when clarifying, is in fact, what encourages the foaming.

For the garnish:
4 ripe figs
a few pitted grapes
micro herbs

whole wheat bread, thinly sliced

To make the parfait:

  • Soak the livers in the milk for at least four hours, then drain, rinse and pat dry. Discard the milk.
  • Heat the oven to 120°C/248°F. Grease a terrine mold and line with plastic film.
  • Heat the oil in a frying pan and add the shallot and garlic. Fry until translucent, then add the thyme.
  • Add the brandy and flambé, and when the flames have died down, add the port, Madeira and reduce by two-thirds.
  • Leave to cool slightly, then add the butter, eggs and the cleaned livers and season with salt and pepper.
  • Do not bring to a boil again, this is just to get all the ingredients up to the same temperature.
  • Discard the thyme.
  • Transfer the liver mixture to a food processor and blend until smooth.
  • Pour the blended mixture through a fine sieve, rubbing the mixture with the back of a ladle into a bowl.
  • Discard any solids left behind.
  • Pour the liver mixture into the mold, put a piece of tin foil over the top of the dish (it must not touch the liver mixture) and place the lid on top.
  • Put the dish into a roasting tin, fill it halfway with hot water, place on the middle shelf of the oven and bake for 45 minutes.
  • Test the internal temperature and if it has not reached 65°C/149°F, place it back into the oven for another 10 minutes and check it again.
  • When the parfait is cooked, remove it from the oven and leave to cool in the dish until it has reached room temperature.
  • Spoon the clarified butter over the parfait and decorate with herbs to your liking, pressing them lightly into the butter to adhere.
  • Place the mold in the fridge to set overnight.
  • The next day, place a large enough plate over the parfait and tip the board and plate over to leave the parfait on the plate with the decorated surface facing up.
  • Peel off the plastic film and discard.
  • Return the terrine to the fridge until ready to serve. This will keep for up to 3 days.
The flavors improve tremendously if you leave the parfait to rest for at least 24 hours.

For the garnish:

  • Heat the grill to medium hot.
  • Cut the figs in half and drizzle a few drops of olive oil over the cut side of the fig halves and briefly put under the grill (cut side up). Remove and let cool.
  • Gently toss the micro herbs and grapes with olive oil, a pinch of salt, and a few grinds of pepper.
  • Divide into four servings.

To serve:
Dip a large sharp knife into hot water and carefully slice the parfait to the thickness desired. Plate each slice on suitable serving plates with the fig and grapes and the whole-wheat bread on the side. Drizzle with the balsamic glaze all round.

Categories
SOUPS/SAUCES/CONDIMENTS

Mille-feuille of black cherries and Kirsch liqueur


It is important not to put too much cream on the pastry as it will run over the sides and look messy. Rather serve extra cream on the side if you feel the need.

MILLE FUEILE

The pastry:
300 g/10.5 oz puff pastry
icing sugar for dredging

The filling:
2 cups/500 ml full cream
2 tablespoons/30 ml Kirsch liqueur
icing sugar, to sweeten
1 x 425 g/15 oz can pitted black cherries
1 tablespoon caster sugar (optional)

The syrup:
the reserved syrup from the can of cherries
sugar to taste
1 tablespoon/15 ml Kirsch liqueur

For variation, use other berries, mashed bananas or mixtures of fruit and chopped nuts.

Preheat the oven to 220ºC/428°F.
Roll the pastry out onto a floured surface to a 3 mm/⅛ in thickness. Place the rolled out pastry on to a lined baking tray, then cut 12 x 13 x 8 cm (4.7 x 5.1 x 3 in) rectangles. Prick with a fork, dredge generously with icing sugar and chill in the freezer for five minutes.  Then remove from the freezer and bake in the oven for 10-12 minutes, or until the pastry begins to brown on top. Cover the pastry rectangles with a piece of greaseproof paper and place another baking tray on top. Return to the oven and bake for a further 7-10 minutes then set aside to cool on a wire rack.

Whip the cream until it forms stiff peaks, fold in 2 tablespoons/30 ml of the Kirsch liqueur and add icing sugar to taste. Drain the cherries and reserve the liquid. Cut the cherries in half and set aside.

In a small saucepan, heat the reserved syrup from the cherries, add the sugar (if you wish) and reduce until it becomes syrupy. Add the rest of the liqueur and set aside to cool.

When ready to serve, spread the cream over 1 of the 4 rectangles, leaving about 1 cm/0.4 in then fill the surface with the half cherries, pressing it down into the cream. Place another rectangle on top of each of the first ones, and repeat with the cream and cherries. Top with the final rectangle, sprinkle over the grated chocolate and drizzle the syrup around. Serve immediately.

Categories
SOUPS/SAUCES/CONDIMENTS

Orange and pistachio roll with a cream and Grand Marnier filling


MERINQUE ROULLADE WITH PISTACHIO CREAM

The roll:
3 free-range eggs
120 g/4.2 oz castor sugar, plus extra for sprinkling/dusting
60 g/2 oz plain flour
1 teaspoon/5 ml baking powder
1 vanilla pod, split and seeds scraped out

The filling:
1 cup/250 ml cream
1 tablespoon/15 ml caster sugar (for filling)
zest of 1 orange
1 tablespoon/15 ml Grand Marnier
3 tablespoons/45 ml pistachio, finely chopped

The topping:
icing sugar for dusting
2 tablespoons/30 l pistachio, finly chopped

Preheat the oven to 180°C/356ºF.

Line a Swiss roll pan (30 x 24 cm/11.8  x 9.4 oz) with parchment paper and grease lightly. Prepare also a similar size greaseproof paper dusted with icing sugar.

Whisk the eggs, vanilla seeds and castor sugar together to form a pale mousse. Sieve the flour and baking powder together, fold into the egg and mix thoroughly. Pour into a tin spread evenly and bake for 12 minutes or until just done and shrinking around the edges.
Remove from the oven and turn out, upside down onto the sugar dusted parchment paper over a cooling rack. Allow to rest for 1-2 minutes before gently peeling off the baking parchment.  Then gently and with the help of a clean kitchen towel, roll up the cake and set aside to cool.

When the roll is cooled sufficiently, whip the cream until it holds soft peaks, fold in the sugar and orange zest and add the liqueur and pistachios. Unroll the cake (remove and discard the paper on the inside) and spread with a layer of the cream filling, then re-roll. Serve as soon as possible sliced and dusted with icing sugar and an extra sprinkling of pistachios on top.

Categories
SOUPS/SAUCES/CONDIMENTS

White chocolate and strawberry terrine


Serve with strawberry sauce and crispy sugar almonds

LINE

White chocolate and strawberry terrine

The terrine:
3 cups/750 ml fresh strawberries, hulled and cut in half
240 g/8.5 oz good-quality white chocolate, chopped
127 g/4.5 oz sugar
2 tablespoons/30 ml water
1 tablespoon/15 ml light corn syrup
4 large free-range egg whites
½ teaspoon/3 ml cream of tartar
1½ cups/375 ml chilled fresh cream
seeds from one vanilla pod
1 tablespoon/15 ml Grand Marnier liqueur

The crispy sugary almonds:
100 g/3.5 oz sugar
2 tablespoons/30 ml liquid glucose
1 tablespoon/15 ml water
3 tablespoons/45 ml almonds, flaked and roasted

Extra garnish:
glazed fruit, such as green fig and orange, finely sliced (optional)
reserved strawberry puree

Make the terrine:
♦  Line the bottom of a 22 x 12 x 7 cm/8½ x 4.7 x 2.7 in terrine dish (7-8-cup capacity) with cling-film, extending the foil over the shorter ends.
♦  Puree the strawberries and measure out 1¼ cups/312.5 ml of the puree and set aside. Reserve the remaining puree for garnishing.
♦  Stir the white chocolate in the top of a double boiler set over barely simmering water until melted. Remove from the heat.
♦  In a small saucepan, heat the sugar, water and corn syrup until the sugar dissolves, then increase the heat. Boil for about 4 minutes (120°C/248°F on a sugar thermometer), periodically brushing down the sides of the pan with a wet pastry brush.
♦  Meanwhile, whisk the egg whites and cream of tartar in a large bowl until it forms soft peaks. Gradually add the boiling syrup to the whites, beating until the meringue is cool, about 5 minutes; then fold the melted white chocolate into the meringue.
♦  Beat the cream and vanilla in a large bowl until medium-firm, then add to the white chocolate mixture to form the chocolate mousse.
♦ Transfer 4 cups/1 liter of the white chocolate mousse to a medium bowl and fold the 1¼ cups strawberry puree and Grand Marnier into the mousse.
♦ Spread half the strawberry mousse in the prepared terrine dish, and freeze until almost firm, about 15 minutes. Keep the remaining white chocolate mousse and remaining strawberry mousse in the refrigerator.
♦  After 15 minutes, spread the white chocolate mousse over the half frozen strawberry mousse layer and freeze for about 25 minutes.
♦  Spread the remaining strawberry mousse over the white chocolate layer. Cover the terrine with plastic and freeze overnight. (Can be prepared and kept frozen for 4 days ahead).
♦  Uncover the terrine and carefully invert the terrine onto a platter. Carefully peel off the cling-film.

The crispy sugary almonds:
Bring the sugar, glucose and water to a boil over medium heat until it turns golden and lightly caramelizes. Remove from the heat and leave to cool slightly.

Glucose is very sticky and an easy way to measure it is with either a heated spoon or a spoon dipped in oil. The glucose will simply slip off the spoon. Do the same with honey and corn syrup.

Lightly grease some parchment paper, or use silicone paper, and with a teaspoon drizzle the sugar syrup into patterns of your choice. Immediately scatter the almonds over the sugar patterns, then leave to cool totally and become crispy.

To serve:
Brush a wide stripe of the reserved strawberry puree over the center of each serving plate, place a slice of the terrine in the middle of the stripe, and decorate with sugary almonds and glazed fruit (if using).

Categories
SOUPS/SAUCES/CONDIMENTS

Tiramisú


This is a popular coffee-flavored Italian dessert with many different versions.  Although this is a most delightful dessert, there is unfortunately no recipes for Tiramisú with ingredient substitutes for the weight conscious.
BLOCK HORIZONTAL LINEServes 4

TIRAMISÙ

3 very fresh eggs, separated
¼ cup/60 ml sugar
1 cup/250 ml Mascarpone (make your own)
1 cup/250 ml cold, strong black coffee
80 ml/⅛ cup Noilly Prat / Marsala / Tia Maria
200 g/7 oz sponge fingers

Mascarpone is a thick, double or triple cream, soft cream cheese with a very high fat content. The texture is that of thickened cream that is on its way to becoming butter. Making your own mascarpone at home is simple, cheaper than the shop bought ones and utterly delicious. It can be used for both sweet and savory dishes and enhances the flavor of the dish without overwhelming the original taste. Mascarpone can be served alone with fruit or fruit syrup;  it makes charming canopies, topped with anchovies, tomato, smoked salmon, etc in fact, any topping you would normally put on top of a cream cheese snack. Mascarpone needs to be consumed within a few days.

The garnish:
unsweetened cocoa powder to finish

Over a double boiler, beat the egg yolks and sugar until the mixture becomes thick and creamy. Remove from the heat and allow to cool for a few minutes. Fold the mascarpone into the egg mixture, a spoonful at a time. Beat the whites separately until stiff, and fold into the mascarpone mixture.

Mix the coffee with the liqueur in a shallow bowl, then briefly dip half the sponge fingers in the liquid, soaking one side only and arrange in a single layer on the bottom of a shallow serving dish the dry side of the biscuit facing down.

Do not soak the sponge fingers for longer than 3 seconds as it falls apart easily when wet. Other liqueurs can be used but if you prefer without alcohol, the coffee should be enough.

Pour half the mascarpone mixture over the sponge fingers. Dip the remaining sponge fingers in the coffee and liqueur mixture and arrange on top of the mascarpone cream. Finally, pour over the rest of the mascarpone cream, and smooth the surface. Cover, and chill in the refrigerator for at least 2 hours.

This recipe contains raw eggs and is not suitable for pregnant women, the elderly or very young children.

To serve:
Before serving, sprinkle generously with cocoa powder. (Using a small sieve makes this easier).

Categories
MAIN COURSE

Duck breast fritters with Basmati rice and roast peaches


If you wish to serve another vegetable,  cabbage, lightly poached in butter and seasoned with nutmeg, goes very well with this dish.

Serves 4

DUCK BREAST FRITTERS

The duck:
4 free-range duck breasts
2 tablespoons/30 ml shoa xing rice wine (available at Asian supermarkets)
1 tablespoon/15 ml szechuan pepper, ground (available at Asian supermarkets)
1 clove garlic, minced
salt
flour for sprinkling
2 free-range eggs, whisked
Japanese breadcrumbs (Panko breadcrumbs)
oil for deep-frying

The peaches:
1 tablespoon/15 ml sugar
1 tablespoon/15 ml butter
4 ripe peaches, stoned and quartered (use canned peaches if fresh ones are unavailable but cut down on the sugar)
2 cloves, ground
2 tablespoons/30 ml Peach Schnapps

The rice:
450 g/15.8 oz Basmati rice
4 cups/1 liter chicken stock
75 g/2.6 oz butter
salt

The garnish:
2 tablespoons/30 ml orange zest, grated
2 tablespoons/30 ml fresh chives, chopped

Score the breasts on the fat side with 2 cm/0.8 in space between each cut. Mix the rice wine, pepper, garlic and salt and rub onto the breasts on both sides. Set aside in the refrigerator for at least 2 hours.

When ready to cook, wipe most of the marinade of the breasts, heat a non-stick pan and sear the breasts on the fat side only, until crispy (about 3 minutes). Remove the breasts from the pan and set aside to cool. Store the rendered fat in a container for another time to fry potatoes, etc.

When the meat has rested for at least ½ hour (it will be quite raw still), slice the meat into 4 thick slices across. Place each slice of breast between two pieces of cling film and with a mallet, flatten the meat until about 15 mm/1 in) thick.

Sprinkle each slice with flour, then dip it in the egg and finally coat with the breadcrumbs. Heat the oil in a large saucepan,  fry the crumbed slices in the hot oil until crispy — not longer than 30 seconds on each side. Remove from the pan and let drain on kitchen paper.

Meanwhile, in a saucepan, melt the sugar and butter and saute the peach quarters in it for about 1 minute on each side, de-glaze with the schnapps, sprinkle over the ground cloves and let simmer for another 2 minutes or until just tender.

Add the rice, salt and chicken stock to a medium saucepan. Bring to the boil, lower the heat, then cover with a tightly-fitting lid. Cook for 15-20 minutes then turn off the heat and leave the rice to stand, still covered, until about 5 minutes before serving. When ready to serve,add the butter and fluff up the rice with a fork.

To serve:
On each heated serving plate, spoon some rice and stack four duck breast fritters on top.  Divide the peaches and place around the rice and drizzle some of the peach juices over.

Categories
DESSERTS

Banana and marzipan spring rolls with cinnamon and banana liqueur


If marzipan is difficult to get where you are, see in the Glossary how you can make your own.

BANANA MARZIPAN2Serves 4

The marinade:
2 teaspoons/10 ml brown sugar
¼ teaspoon/pinch of cinnamon
1½ cup/375 ml banana liqueur
juice of 1 lemon
4 bananas, peeled

The spring rolls:
2 sheets spring roll wrappers, cut in half
1 free-range egg, lightly beaten
4 strips of marzipan, 2 cm/0.7 in wide/ 8 cm/3 in long and 2 mm/0.07 in thick
oil for deep-frying

  • Combine the sugar, cinnamon and banana liqueur in a shallow glass dish.
  • Cut the peeled bananas lengthways in half and each half in quarters, then add to the marinade and leave for 30 minutes.
  • Drain and reserve the marinade.
  • Brush the edges of each pastry sheet with the beaten egg as you go along.
  • Put a strip of marzipan between two quarters of banana and place on a sheet of pastry.
  • Roll the pastry up, folding in the sides to prevent the filling from squeezing out, and put aside under a damp cloth.
  • Repeat with the rest of the ingredients.
  • Heat the oil to about 180°C/356°F and deep-fry the spring rolls until golden, and drain on kitchen paper.
  • Keep warm uncovered.
See the Glossary for safety tips on deep-frying.

To serve:

  • Slice each roll in half at an angle and arrange on the servings plates.
  • Pour the reserved marinade into dipping bowls and serve immediately.
Categories
SOUPS/SAUCES/CONDIMENTS

Current tart served with Creme de Casis syrup


This is a tribute to my mother for “inventing” this very special dessert  which became a big  favorite with family and friends, young and old.

BLOCK HORIZONTAL LINE

CURRENT TART

 

 

 

 

 

 

 

 

 

 

 

Preheat the oven to 180ºC (356°F).

The base:
225 g (8 oz) self-raising flour
½ level teaspoon baking powder
225 g (8 oz) caster sugar
225 g (8 oz) unsalted butter (melted and cooled)
½ cup milk and water mixed
1 large free-range egg
zest of 1 lemon
pinch of salt

The topping:
1½ cup black currents
1 tablespoon sugar
2 egg yolks
2 tablespoons Creme de Cassis
1 cup fresh cream, whipped until it forms stiff peaks

If you do not have Creme de Casis or prefer not to use alcohol, black currant syrup (similar flavor, non-alcoholic) is a good substitute, otherwise raspberry liqueur is also good.

The syrup:
½ cup sugar
juice of half a lemon
¼ cup Creme de Cassis
½ cup water

Grease a cake pan of about 22 cm (8.6 in) in diameter with a loose bottom, and then dredge all over inside with a mixture of flour and caster sugar.
Into a mixing bowl, sieve the flour, baking powder, salt and sugar.  Mix in the egg, butter, milk and water and whisk together until the mixture forms a smooth batter.
Pour into the prepared cake tin and bake in the preheated oven for 30-35 minutes, until well risen and golden.  Remove from the oven and leave for 5 minutes.  Remove the cake from the cake tin and leave to cool totally.
In a small saucepan bring the currents and enough water to cover it, add the sugar and bring to a boil.  Cook until the currents are nice and swollen and the sauce is syrupy (you should have about  ¾ cup/175 ml of syrup – if it is not enough, add a little bit more water), then remove from the heat and immediately add the egg yolks whilst stirring vigorously to avoid the yolks from scrambling.  It should be a creamy consistency.  Add the liqueur, reserve 4 tablespoons of the sauce, and set aside to cool completely.
In a small saucepan and over very low heat, heat all the ingredients until it becomes syrupy.  Remove from the heat and set aside to cool right down to room temperature.

To assemble:
Spoon the cooked currents on top of the cake with enough syrup to soak in, then top with the whipped cream and pour the Creme de Cassis syrup around.  Cut the cake to the desired size for serving.