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Method:
Strip 750g of the blackcurrants from
their stalks and place in a saucepan with the measured water. Simmer
until the fruit pops and is becoming pulpy. Puree in a blender or food
processor, then pass through a sieve (strainer). Return to the
saucepan. Make the lemon juice up to 600 ml/1 pt with water. Add to
the pan with the sugar. Heat gently, stirring until the sugar has
dissolved. Tilt the pan and sprinkle on the gelatine. Stir until the
gelatine has completely dissolved. Allow to cool slightly. Turn into a
glass serving dish. Leave until cold, then chill until set. Meanwhile,
dip the reserved blackcurrant sprigs in cold water, then dust
liberally with caster sugar. Leave to dry. Lay the frosted
blackcurrant sprigs on top of the set jelly before serving with
fromage frais.
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