Blackcurrant

The blackcurrant (Ribes nigrum) is the most tannic and astringent of the small berries. Almost impossible to consume raw due to its overwhelming acidity, its thermal transformation is a biochemical obligation. Boiled with sugar, its spectacular level of pectin and acid allows for almost instant natural gelation. The esters of its buds and skin reveal a woody, almost feline aroma (the famous blackcurrant bud aroma), making it the masterful companion to game meats or dark chocolate ganaches.