Red Currant Gelee with Blackberries

1. 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.

2. 2

   Line a strainer with a double layer of moistened cheesecloth and set over a nonreactive saucepan.

3. 3

   Pour the currants into the strainer and let drip for 1 hour.

4. 4

   Squeeze the cheesecloth gently to extract excess juice.

5. 5

   You should have 2 1/2 cups.

6. 6

   If you don't add a few tablespoons of water to make up the difference.

7. 7

   Place the currant juice over moderately low heat to warm slightly.

8. 8

   Stir in 6 tablespoons of the sugar until dissolved.

9. 9

   In a small saucepan, sprinkle the gelatin over 1/4 cup of cold water and let stand 5 minutes to soften.

10. 10

    Warm over low heat, stirring, until dissolved.

11. 11

    Stir the gelatin into the currant juice.

12. 12

    Pour into a bowl, cover and refrigerate until set.

13. 13

    In a large bowl, crush about 1/4 cup of the blackberries; stir in the remaining whole berries.

14. 14

    Sprinkle the remaining 3 tablespoons sugar on top and toss.

15. 15

    Let stand until the berries exude some of their juice, about 5 minutes.

16. 16

    Stir in the kirsch.

17. 17

    To serve, scramble the chilled gelee with a fork (the mixture will be very loose).

18. 18

    Spoon some of the gelee into the bottoms of dessert glasses or wineglasses.

19. 19

    Spoon the berries and their juice on top, garnish with a mint sprig and serve.

* Per serving · 4 servings · Values may vary.