Blackcurrant and cassis jelly with berries recipe
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 202.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.1g
- Sugars
- 45g
of the Reference intake
Carbohydrate 45.2gProtein 4.5gFibre 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.
