-
In a small bowl, soak the
gelatin in 75ml/3fl oz
water, until soft. Place the blackcurrants, sugar
and 300ml/1/2pt water in a large saucepan.
-
Bring to
the boil, lower the heat and simmer for 20 minutes.
Strain, reserving the cooking liquid in a large jug.
-
Put half 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 gelatin and place in a small saucepan
with the port, crème de cassis and 75ml/3fl oz
water. Heat gently to dissolve the gelatin but do
not allow the mixture to boil.
-
Stir the gelatin
mixture into the jug of blackcurrant liquid
until well mixed. Place 8 individual jelly moulds
into 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 puree until smooth.
-
Turn each jelly out onto a serving plate and spoon
the coulis around each jelly. Decorate with the
remaining blackcurrants.
Desserts Recipes -
Blackcurrant Coulis
Recipe