cover the gelatine sheets with cold water. Set aside for five minutes to soften.
Meanwhile
heat the cream and milk in a pan until it is almost simmering
then remove from the heat. Squeeze any excess water from the soaked gelatine sheets
then add them to the hot cream mixture
stirring until they dissolve.
Stir the cream mixture into the blackcurrant mixture until smooth and well combined (taste
then stir in a little extra sugar if necessary).
Rinse a 1 litre/1¾ pint jelly mould or pudding basin with cold water. Pour the blackcurrant cream mixture into the prepared mould and cover with cling film. Chill in the fridge for 7-8 hours
or until set.
Remove the cling film and dip the mould into a large bowl of just-boiled water until the water reaches nearly all the way up the sides. Suspend the bowl in the hot water for five seconds (no longer)
then
using your fingertips
press around the edge of the blackcurrant cream to break the seal. Invert the pudding basin or jelly mould onto a serving plate and tap the top of the mould. (NB: The blackcurrant cream should be released onto the plate - if not
repeat the process.)
To serve
cut the blackcurrant cream into slices. Garnish with the remainins blackcurrants and drizzle over the cream.
