Dessert Recipes - Fresh Blackcurrant Jelly Recipe

Ingredients

• 850 g/1 3/4 lb blackcurrants

• 45 ml/3 tbsp water

• Juice of 1/2 lemon

• 100 g/4 oz/1/2 cup caster (superfine) sugar, plus extra for frosting

• 20 g/1 2 tbsp powdered gelatin Fromage frais, to serve

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Method:

1. Strip 750 g/1 1/2 lb of the blackcurrants from their stalks and place in a saucepan with the measured water. Simmer until the fruit pops and is becoming pulpy.

2. 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/2 1/2 cups with water.

3. Add to the pan with the sugar. Heat gently, stirring until the sugar has dissolved. Tilt the pan and sprinkle on the gelatin.

4. Stir until the gelatin has completely dissolved. Allow to cool slightly. Turn into a glass serving dish. Leave until cold, then chill until set.

5. Meanwhile, dip the reserved blackcurrant sprigs in cold water, then dust liberally with caster sugar. Leave to dry.

6. Lay the frosted blackcurrant sprigs on top of the set jelly before serving with fromage frais.