Vegetarian, Nut Free, Gluten Free

Sparkling Redcurrant Jellies

This light and pretty summer dessert has almost no fat and will boost your Vitamin C levels (unless you use an alcoholic sparkling wine!)

  • Rinse all the currants. Remove four small sprigs or stalks and dry gently. Lightly beat the egg white with a few drops of water. Brush the currants with egg white, then sprinkle generously with caster sugar over a plate and set aside to dry (you could do the same to the rims of four serving glasses if you wish).
  • With a fork push all the currants off their sprigs into a small bowl but take out a spoonful of berries. Add 3-4tbsp wine and 3-4tbsp sugar, then crush the fruit with a masher and leave for 10 minutes. Chill 4 serving glasses.
  • Sprinkle the gelatine into a bowl containing 3tbsp boiled water and stir. Place over a pan of simmering water, or microwave for 30 seconds, and stir gently until completely clear.
  • Stir the fruit into the dissolved gelatine and then sieve into a small bowl, squeezing out the juices. For a really clear result pass through a piece of muslin now. Stir in the rest of the wine and sugar to taste and allow to dissolve.
  • Half fill the glasses, scatter a few berries and chill until nearly set. Top up with the rest of the jelly. Chill until set and serve topped with the sugared berries.
Serves: 4
Prep time: 30 mins

Ingredients

  • 175g BerryWorld Redcurrants
  • 2 tsp egg white
  • Caster sugar, or sweetener to taste
  • 600ml elderflower champagne or sweet sparkling wine
  • 1 sachet gelatine