Ever heard of these before? Jostaberries? Apparently they are a cross between gooseberries and blackcurrants and have a slightly sweet taste with a tangy tartness. So what does one do when these pop in the veg box? Well, why not combine them with an another "never-used -before" ingredient and hope for the best? I've been meaning to try the Oatly Cuisine Cream for a while now and luckily this combination turned out to be exactly what I was craving for, a creamy, light, sweet and sour, fruity summer delight. The blanched almonds are not just for the decoration, their taste fits very well with the rest of the ensemble.
To make this, first cut off the stems of the jostaberries and wash thoroughly. Simmer in a pan with the muscovado sugar for about 10 minutes or till it gets to that "jam like" consistency. Then add the agave suryp and 200 ml of the oatly cream. Mix the other 50ml of the cream with the cornflour in a cup and stir well until it completely dissolves. Then add the diluted cornflour into the pan and stir well for a couple more minutes till the pudding thickness. Let it cool for a couple more minutes and then pour in the serving glasses. Decorate with halved blanched almonds (dead easy to make, have a look here for a quick and clearly explained method). When it reaches room temperature pop into the fridge for at least 2 hours.
200-250 g organic Jostaberries (stems removed)
2 tbsp muscovado sugar
2 tbsp organic agave syrup
1 tbsp cornflour
1 carton (250 ml) Oatly Cuisine organic cream
5-6 blanched almonds (halved)