Summary

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

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Instructions

1. 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.
2. 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.
3. 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.