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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.