This is the lovely sirop that goes into a kir (with white wine), a kir royale (with champagne) or a communard (with red wine). It is also wonderful as an apertif or to pour over ice cream or use as a syrup with various desserts. It takes 4 to 6 months(not included in preparation time), but little effort, and the result far exceeds what you can buy at the liquor store. The serving size is a guess.
Entremet "Charoite": black currants sponge cake "Joconde"; black currants jelly with Creme de Cassis liqueur; cremeux and mousse with chokeberry; mousse with caramelized white chocolate. For decoration - chocolate butterfly. By Nina Tarasova