1. Crème fraiche: Combine heavy cream and sour cream in a glass bowl. Whisk until smooth. Cover with plastic wrap, set in a warm place and let stand until thickened, 12 to 24 hours. Stir, cover again and chill completely.

  2. Coulis: Cook currants in water to barely cover until they burst. Strain through a sieve lined with dampened cheesecloth, gently squeezing out as much liquid as you can. Gently boil currant juice and 1/3 cup honey until reduced by about half. Stir in more honey to taste. Chill the sauce.

  3. To serve: Portion berries and some of the coulis into individual serving dishes or glassware. Add a dollop of crème fraiche to the top of each dish, then a little more coulis over that. Garnish with mint sprigs.

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Red raspberries and blackberries topped with cream, currant sauce, and a mint sprig. View from above. Three glasses of red raspberries and blackberries topped with cream, currant sauce and mint sprigs.