Buttermilk Jelly with Currants
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 12 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 sheets gelatin, white
- 500 g buttermilk
- 75 grams sugar
- 3 tablespoon lemon juice
- 250 g currants, red and 4 panicles for decoration
- 100 g whipped cream
- 4 mint leaves
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water. Mix the buttermilk, sugar and lemon juice together until the sugar has dissolved. Wash the currants and drain well. Strip off panicles.
- Squeeze out the gelatine and dissolve it in a small saucepan over a mild heat. First mix with about 4 tablespoons of buttermilk, then stir this mixture into the rest of the buttermilk. Chill for 10-15 minutes until the mixture begins to gel. Whip the cream. Fold in the berries and cream.
- Divide the jelly between 4 dessert glasses and chill for at least 4 hours. Dip the damp currant panicles in sugar and decorate the jelly with it.
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