Red currant

Ingredients

For 4 servings

• •400 g 400 g Grouse(s)
• •1 1 Sanded paste
• •10 cl 10 cl Fresh cream
• •2 2 Egg(s)
• •120 g 120 g Sour
• •1 c. à soupe 1 Tbsp. Farine

Method

1. 1.Preparation start
2. 2.Remove the seeds from the currants, place in a salad bowl and let macerate in the sugar for 10 hours in the refrigerator.
3. 3.Preheating the oven
4. 4.Preheat oven th.6 (180°C).
5. 5.Moulding
6. 6.Spread the sanded dough over a pie pan. In a large bowl, whisk 1 egg with flour, then add the fresh cream and the other egg. Add the reserved gooseberries. Mix and place in the bottom of the pie. Bake for 30 minutes. Once cooked, let the pie rest 15 minutes in the appliance before coming out.
7. 7.Apparatus preparation
8. 8.In a large bowl, whisk 1 egg with the flour, then incorporate the fresh cream and the other egg. Add the reserved gooseberries. Mix and place in the bottom of the pie. Bake for 30 minutes. Once cooked, let the pie rest 15 minutes in the appliance before coming out.
9. 9.Cooking
10. 10.Mix and place in the bottom of the pie. Bake for 30 minutes. Once cooked, let the pie rest 15 minutes in the appliance before leaving.