Blackcurrant jelly with coulis







Cook Time

25-30 Min


  • 6 sheets of leaf gelatine
  • 450g/1lb blackcurrants
  • 225g/8oz caster sugar
  • 150ml/5fl oz ruby port
  • 2 tablespoons cr?me de cassis
  • 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.
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