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1. Take the blackcurrants off their stalks by running each stalk through the tines of a fork - don't worry about the little stalks as you'll be sieving them out. Put the blackcurrants in a pan with a good splash of water and bring to a simmer. You don't want to actually cook them, just heat them enough to release their juices. Press down with the back of a spoon to help them burst and extract all the juice.
2. Sieve the juice into a jug and pour it back into the pan, heat gently and add the sugar in 50g amounts until the juice is sweet enough. Stir until the sugar dissolves. Soak the gelatine leaves in cold water for five minutes then lift them out and stir them into the warm juice. Divide the juice between 4 small tumblers (don't worry if you don't fill them up) and chill until set. To serve, pour a thick layer of custard onto each jelly.

Per serving

100 kcalories, protein 4.8g, carbohydrate 17.8g, fat 1.8 g, saturated fat 1.1g, fibre 2.4g, salt 0.08 g

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Ingredients

• 400g blackcurrants
• 50-150g caster sugar
• 4 gelatine leaves
• fresh custard to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 15 minutes, plus setting

Ingredients

• 400g blackcurrants
• 50-150g caster sugar
• 4 gelatine leaves
• fresh custard to serve

Per serving

100 kcalories, protein 4.8g, carbohydrate 17.8g, fat 1.8 g, saturated fat 1.1g, fibre 2.4g, salt 0.08 g

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