At every children’s party there will be jelly and ice cream, and we have found that big children (i.e. adults) love it too. Of course, making the jelly with fresh fruit gives a fabulous, more ‘sophisticated’ flavour, so much better than those jelly blocks – which we all used to like to eat raw.
Ingredients
- 5 gelatine leaves
- 150 g sugar
- 500 g blackcurrants
To Serve
- vanilla cream
- shortbread
How to Make It
- Put the gelatine leaves in a little cold water and leave to soak until soft.
- Meanwhile, put the sugar in a saucepan with 300 ml cold water. Bring to the boil, stirring to dissolve the sugar. Add the blackcurrants and simmer for 10 minutes.
- Sieve the blackcurrant mixture into a bowl to remove the seeds. Measure the blackcurrant liquid – you should have 600ml. (Add a little water if necessary to top up to this amount.)
- Squeeze the excess water out of the gelatine, then add to the blackcurrant liquid and whisk in. Sieve the mixture again.
- Divide among six dessert glasses or pour into a serving bowl. Cover and chill for at least 6 hours to set.
- Serve with vanilla ice cream and shortbread.