Blackcurrant and cassis jelly with berries

• 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.