Blackcurrant Port Jelly

Name: Blackcurrant Port Jelly
Yield: Serves 6
Ingredients: 300 ml/½ pint cold water; 150 ml/¼ pint port; 8 g/⅓ oz leaf gelatine (4 sheets), soaked; 100 g/4 oz granulated sugar; 225 g/8 oz blackcurrants

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

A dark purple-black jelly with the deep, earthy taste of blackcurrants – just the thing to round off a good meal, cool and soothing, and glamorously simple. It is even better with a few slices of poached pear embedded in it.

Ingredients

225 g/8 oz blackcurrants
100 g/4

Dessert

Method

Simmer the blackcurrants with the sugar, water and port until tender. Pass through a mouli légumes or a sieve to remove seeds. While the sieved blackcurrants are still warm, add the gelatine and stir until it has completely dissolved. If necessary, reheat gently without boiling to finish dissolving the gelatine. Pour into six glasses, and leave to set in the fridge.