Ingredients

  • 450 grams blackcurrants
  • 225 grams granulated sugar
  • 190 milliliters ruby port
  • 3 tablespoons water
  • 15 grams gelatin

Directions

1. Sponge gelatin. Simmer blackcurrants & sugar until fruit soft. Sieve. Add port to blackcurrant purée and enough hot water to bring liquid up to 570 ml. Dissolve gelatin and add to warm/hot blackcurrant mixture. Pour into jelly mould or the smallest ramekins. Refrigerate for 2-3 hours until set.
2. Turn out onto damp plate.

Notes
Notes:Like a jam, so do not serve on its own.
Serving Ideas:with ham mousse, crème anglaise


Categories
Jellies
Keywords
Jellies
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