Adding cassis to champagne makes for a Kir Royale, so I reasoned that adding blackcurrants to my chocolate sundae would not only enhance it, but make it fit for a monarch — a Chocolate Sundae Royale, no less.
Coonawarra with its chocolate - mint richness combines with Margaret River to
add cassis and herbal notes.
Not exact matches
I love to
add 1/4 cup Creme de
Cassis, which underscore the plum flavor beautifully, and a good pinch or two ground black pepper, and I taste for sweetness.
Add in a pop of color and inventive flavors like
cassis and caramel and you have genius with a sweet tooth.
A slug of
cassis could easily be
added to the blackcurrant sauce to make this even more decadent than it already is.
If you want to
add an alcoholic note, drizzle over a little crème de
cassis before you serve.
One trick I'll pass along is that if you're strawberries aren't perfectly ripe, you can
add a tablespoon of crème de
cassis.
Note that you can skip the alcohol if you want, but the addition of it will help the ice cream from getting too icy, and the flavored liqueurs such as kirsch or crème de
cassis can
add a nice flavor boost to the ice cream.
But... when I had macerated the strawberries, and liquidised them with kirsch and
cassis, it tasted so damn good I couldn't bear to
add the milk and risk losing that full - on strawberry flavour.
Garnish with orange and lime wedges
add a splash of creme de
cassis over the top and enjoy.
Simmer the wild blueberries and honey in a small pot until soft, then
add the Creme de
Cassis liquor and blend with a hand - blender or regular blender until smooth.
Add the butter a cube at time mixing well before adding the next and once all the butter have been added, add the crème de cass
Add the butter a cube at time mixing well before
adding the next and once all the butter have been
added,
add the crème de cass
add the crème de
cassis.
Add the blackberries and crème de mure or crème de
cassis, if using, to the cabbage mixture.