We often see white currants, sometimes dusted with confectioners sugar, as a gorgeous garnish on the beautiful cakes and cream desserts here. This week I made cheesecake, adding a summer twist of a tablespoon of fleur d'oranger to flavor it, and serving it with fresh raspberry coulis. Guess what went on top of each serving?
There is something in the way they glow in the morning light that attracts me. 
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