If bothered to do you of blackcurrant compotes and jam, then make from it jelly! For certain, it will please you.
It is required to you
- - blackcurrant - 300 g;
- - gelatin in granules - 12 g;
- - icing sugar - 3/4 glasses + 2 tablespoons for berry puree;
- - port wine - 150 ml;
- - liqueur from blackcurrant - 2 tablespoons;
- - cream 22% fat - 120 ml.
Instruction
1. Pour out gelatin in separate ware and fill in with 5 tablespoons of cold water. Don't touch it until it doesn't bulk up, that is for 15 minutes. Meanwhile wash blackcurrant and shift it in a pan. Add to it 3/4 glasses of icing sugar and also a glass of cold water. Put this mix on fire, bring to the boil then you cook on an extent of 20 minutes.
2. Filter currant broth through a sieve. Pour 4 tablespoons of the received syrup in a separate cup and for a while remove. Don't throw out some berry.
3. Mix the following ingredients in a pan: 3/4 glasses of water, port wine and liqueur. Add to them the inflated gelatin. Put a pan on fire and heat the received mix on weak fire until gelatin isn't dissolved. Only consider that it shouldn't begin to boil at all and it it is necessary to stir slowly constantly. When gelatinous weight is ready, connect it to currant syrup. Carefully mix everything.
4. Distribute the received mix on in advance prepared molds and send it to the fridge for 6 hours, that is before full hardening.
5. It was necessary to make berry puree for currant jelly. For this purpose connect 4 tablespoons of syrup and the wiped berries in the blender. Shake up this mix until homogeneous mass turns out. Then wipe it through a small sieve and add icing sugar and cream. Carefully mix everything. Stiffened currant jelly lay out from molds and give it with berry puree.