Cassis and champagne jelly with blackcurrants
Cassis and champagne jelly makes a simple but impressive dessert, especially topped with fresh blackcurrants and mint.
For the blackcurrant purée
Heat the champagne, half the cassis and sugar in a pan. Once warm, add the gelatine and stir to dissolve.
Pour into a jelly mould and refrigerate overnight.
To make the blackcurrant purée, blend the blackcurrants and icing sugar in a food processor. Pass through a sieve into a bowl and stir in the remaining cassis.
To serve, carefully overturn the jelly onto a plate and spoon over the blackcurrant purée and blackcurrants. Pour over some champagne and decorate with mint leaves.