Ingredients
- 12 sheets of 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)
Method
1. Place the gelatin in a bowl and add cold water to cover it. pause for five minutes.
2. In the meantime, add 500 ml of water to a pan. Red and black currants, sugar, and lemon juice should all be added. For 1-2 minutes, stir over low heat, allowing the fruit to soften and release its juices as the sugar dissolves.
3. Set a sieve over a jug and line it with a fresh piece of muslin. Throw away the fruit after tipping it into the sieve and letting the juices collect in the jug below.
4. Discard the soaking liquid and squeeze as much liquid as you can out of the gelatine before adding it to the container. Add the cassis after stirring the gelatine until it has melted. Set aside to allow a little cooling.
5. The 2-liter jelly mold should contain one-third of the cooled liquid. 2 hours or until set, chill.
6. The remaining cooled liquid should be added on top of the jelly, which has been chilled in the refrigerator. Chill for at least four hours or overnight. To remove it from the mold, carefully flip the jelly onto a platter after loosening it at the sides with a table knife. Use the leftover berries to embellish. Serve alongside custard, if desired.
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