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Blackcurrant and cassis jelly with berries recipe

6 ratings

This summer dessert is definitely a jelly for grown-ups. Jam packed with berry goodness, dinner guests will love tucking into this seasonal pud. See method

Serves 10
30 mins to prepare, plus 4 hours to chill
202 calories / serving
Dairy-free

Ingredients

12 sheets leaf gelatine
600g redcurrants
600g blackcurrants
8 tbsp lemon juice
325g caster sugar
100ml Tesco Finest Crème de Cassis
200g mixed berries, such as raspberries, blackberries and blueberries
custard, to serve (optional)

Each serving contains

Energy
860kj
202kcal 10%
Fat
0g 0%
Saturates
0g 0%
Sugars
45g 50%
Salt
0.1g 1%

of the reference intake
Carbohydrate 45.2g Protein 4.5g Fibre 0.7g

Method

Put the gelatine in a bowl and cover with cold water. Set aside for 5 mins.
Meanwhile, fill a pan with 500ml water. Add the blackcurrants, redcurrants, lemon juice and sugar. Stir over a low heat for 2-3 mins, until the sugar has dissolved and the fruit has softened and released its juices.
Line a sieve with a clean muslin and sit over a jug. Tip the fruit into the sieve, leaving the juices to drip through to the jug below; discard the fruit.
Squeeze as much liquid as possible from the gelatine and add to the jug; discard the soaking liquid. Stir in the gelatine until melted, then add the cassis. Set aside to cool a little.
Pour a third of the cooled liquid into a 2 ltr jelly mould. Chill for 2 hours, or until set.
Remove the jelly from the fridge and top with half the berries, followed by the remaining cooled liquid; chill for at least 4 hours or overnight. To turn out, loosen the jelly at the sides with a table knife, then invert onto a plate and carefully lift of the mould. Decorate with the remaining berries. Serve with custard, if you like.

See more Berry recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.