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1
In a nonreactive saucepan, bring the currants and 1 1/2 cups of water to a boil over high heat, then reduce the heat and simmer for about 20 minutes.
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2
Line a strainer with a double layer of moistened cheesecloth and set over a nonreactive saucepan.
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3
Pour the currants into the strainer and let drip for 1 hour.
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4
Squeeze the cheesecloth gently to extract excess juice.
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5
You should have 2 1/2 cups.
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6
If you don't add a few tablespoons of water to make up the difference.
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7
Place the currant juice over moderately low heat to warm slightly.
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8
Stir in 6 tablespoons of the sugar until dissolved.
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9
In a small saucepan, sprinkle the gelatin over 1/4 cup of cold water and let stand 5 minutes to soften.
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10
Warm over low heat, stirring, until dissolved.
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11
Stir the gelatin into the currant juice.
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12
Pour into a bowl, cover and refrigerate until set.
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13
In a large bowl, crush about 1/4 cup of the blackberries; stir in the remaining whole berries.
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14
Sprinkle the remaining 3 tablespoons sugar on top and toss.
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15
Let stand until the berries exude some of their juice, about 5 minutes.
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16
Stir in the kirsch.
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17
To serve, scramble the chilled gelee with a fork (the mixture will be very loose).
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18
Spoon some of the gelee into the bottoms of dessert glasses or wineglasses.
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19
Spoon the berries and their juice on top, garnish with a mint sprig and serve.
