Blackcurrant jelly with custard

Blackcurrant jelly with custard

Banish all thoughts of kids' birthday parties, this is the stylish way to serve jelly and custard

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 15 minutes, plus setting

Method

  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

Recipe from olive magazine, August 2008.

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Latest comments and suggestions

  • Binder photo Ann

    29 August 2009

    Ann rated and commented on this recipe

    1 stars

    yuck

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  • Binder photo Mazarine

    21 July 2010

    Mazarine rated and commented on this recipe

    4 stars

    Beautifully intense blackcurrant flavour that went down a storm with our friends. I made Delia's custard and served it chilled. Pretty special and it looks like you've gone to a lot of trouble :)

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  • Binder photo magiccook

    10 January 2011

    magiccook rated and commented on this recipe

    4 stars

    This is the first proper jelly I've ever made and it won't be the last! This was gorgeous. Used frozen fruit and couldn't get just blackcurrants so used mixed fruit and only had to add 50g sugar.

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  • Binder photo Sue R

    24 June 2011

    Sue R rated and commented on this recipe

    4 stars

    I agree with magiccook, my first jelly and so delicious. Not too sweet and a less intense flavour than packet jelly, all the better for using our own fruit. I didnt do the custard. Best left out of the fridge for an hour to take the chill off and improve flavour.

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  • Binder photo Kaz

    07 August 2011

    Kaz rated and commented on this recipe

    5 stars

    this is the first time I have made jelly - it won't be the last. Made it with blackberries picked today, lovely blackberry flavour and I was surprised at how easy it was. I'm sure this recipe can be adapted to other fruits as well.

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  • Binder photo lizleicester

    07 March 2013

    lizleicester rated and commented on this recipe

    4 stars

    Used the last of our frozen blackcurrants (600g), so added 2 more gelatine sheets but only just managed to make 4 small tumblers of jelly. Delicious, intense flavour which needed the custard to balance it.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 15 minutes, plus setting

Ingredients

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Add to your binder

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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