This easy and refreshing jelly is good to serve following a rich slow-cooked winter meat dish. Good with poached tamarillos.
- Quarter cup cold water
- 3 teaspoons plain gelatine
- 1 and a quarter cups boiling water
- half cup blackcurrant concentrate
Put the cold water in a mixing bowl and sprinkle on the gelatine. Leave to stand for a few minutes, then add the boiling water and stir until gelatine is dissolved. Stir in the blackcurrant concentrate.
Pour into a glass serving bowl, or 4 small glass dishes and put in a cool place to set.