Blackcurrant and cassis jelly with berries

Berry recipes Jun 9, 2022
  • Serves 10
  • 30 mins to prepare, plus 4 hours to chill
  • 202 calories/serving

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)

Directions

  1. Fill a bowl halfway with cold water and add the gelatine. Allow 5 minutes to pass.
  2. Meanwhile, fill a pan halfway with water and set aside. Combine the blackcurrants, redcurrants, lemon juice, and sugar in a mixing bowl. Stir for 2-3 minutes over low heat, until the sugar dissolves and the fruit softens and releases its juices.
  3. Using a clean muslin, line a sieve and place it over a jug. Place the fruit in the sieve and pour the juices into the jug below; discard the fruit.
  4. Squeeze as much liquid out of the gelatine as possible and pour it into the jug; discard the soaking liquid. The gelatine should be warmed before adding the cassis. Allow to cool slightly before serving.
  5. Fill a 2 ltr jelly mould halfway with the chilled liquid. Refrigerate for at least 2 hours, or until set.
  6. Remove half of the berries from the jelly and top with the remaining cooled liquid; chill for at least 4 hours or overnight. To remove the mold, loosen the sides of the jelly with a table knife, invert onto a plate, and delicately lift the mold out. Finish with the rest of the berries. If desired, serve with custard.

Tags

Master Chef

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