Blackcurrant jelly with coulis
In a small bowl, soak the gelatine in 75ml/3fl oz water until soft. Put the blackcurrants, sugar and 300ml/10fl oz water in a large saucepan. Bring to the boil, reduce the heat and simmer for 20 minutes.
Strain, reserving the cooking liquid in a large jug. Put half of the blackcurrants in a bowl, and pour 4 tablespoons of the reserved cooking liquid over them. Set the bowl and jug aside.
Squeeze the water out of the gelatine, and put in a small saucepan with the port, crème de cassis and 75ml/3fl oz water. Heat gently to dissolve the gelatine, but do not allow the mixture to boil. Stir the gelatine mixture into the jug of blackcurrant liquid until well mixed.
Put eight individual jelly moulds in a roasting tin. Fill with the port mixture. Chill for at least 6 hours until set.
Tip the bowl of blackcurrants into a blender or food processor, and purée until smooth.
To serve, turn each jelly out onto a serving plate, and spoon the coulis around each jelly. Decorate with the remaining blackcurrants.