This summer dessert is definitely a jelly for grown-ups. Jam packed with berry goodness, dinner guests will love tucking into this seasonal pud.
- Put the gelatine in a bowl and cover with cold water. Set aside for 5 minutes.
- Meanwhile, fill a pan with 500ml (17fl oz) water. Add the blackcurrants, redcurrants, lemon juice and sugar. Stir over a low heat for 2-3 minutes, 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 (3 3/4pt) 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.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.