Fresh Blackcurrant Jelly Recipe

Fresh Blackcurrant Jelly Recipe

Ingredients: Serves 6

850g blackcurrants
45 ml/3 tbsp water
Juice of 1/2 lemon
100 g/4 oz caster (superfine) sugar, plus extra for frosting
20 g powdered gelatine

Fromage frais, to serve

Method:

Strip 750g of the blackcurrants from their stalks and place in a saucepan with the measured water. Simmer until the fruit pops and is becoming pulpy. Puree in a blender or food processor, then pass through a sieve (strainer). Return to the saucepan. Make the lemon juice up to 600 ml/1 pt with water. Add to the pan with the sugar. Heat gently, stirring until the sugar has dissolved. Tilt the pan and sprinkle on the gelatine. Stir until the gelatine has completely dissolved. Allow to cool slightly. Turn into a glass serving dish. Leave until cold, then chill until set. Meanwhile, dip the reserved blackcurrant sprigs in cold water, then dust liberally with caster sugar. Leave to dry. Lay the frosted blackcurrant sprigs on top of the set jelly before serving with fromage frais.


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