If you are tired of making compotes and preserves from black currant, then make jelly from it! Surely you will like it.
It is necessary
- - black currant - 300 g;
- - gelatin granules - 12 g;
- - powdered sugar - 3/4 cup + 2 tablespoons for berry puree;
- - port - 150 ml;
- - black currant liqueur - 2 tablespoons;
- - cream with a fat content of 22% - 120 ml.
Instructions
Step 1
Pour the gelatin into a separate bowl and pour 5 tablespoons of cold water. Do not touch it until it swells, that is, within 15 minutes. In the meantime, wash the black currants and transfer to a saucepan. Add 3/4 cup powdered sugar to it, as well as a glass of cold water. Put this mixture on fire, bring to a boil, then cook for another 20 minutes.
Step 2
Strain the currant broth through a sieve. Pour 4 tablespoons of the resulting syrup into a separate cup and remove for a while. Do not throw away the berries.
Step 3
Combine the following ingredients in a saucepan: 3/4 cup water, port, and liquor. Add swollen gelatin to them. Put a saucepan on fire and heat the mixture over low heat until the gelatin dissolves. Just keep in mind that in no case should it boil and it should be constantly stirred. When the gelatinous mass is ready, combine it with currant syrup. Mix everything thoroughly.
Step 4
Distribute the resulting mixture into pre-prepared molds and send it to the refrigerator for 6 hours, that is, until it solidifies completely.
Step 5
It remains to prepare berry puree for currant jelly. To do this, combine 4 tablespoons of syrup and grated berries in a blender. Beat this mixture until you get a homogeneous mass. Then rub it through a fine sieve and add the icing sugar and cream. Mix everything thoroughly. Put the frozen currant jelly out of the molds and serve with berry puree.
