Buttermilk jelly with currants

Name: Buttermilk jelly with currants
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 12 sheets Gelatine; 1 l Buttermilk; 6 TABLESPOONS Sugar; 3 TABLESPOONS Lemon juice; 300 g red currants; 7-10 Tbsp Mint leaves and biscuit wafers

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

12 sheets Gelatine
1 l Buttermilk
6 TABLESPOONS Sugar
3 TABLESPOONS Lemon juice
300 g red currants
7-10 Tbsp Mint leaves and biscuit wafers

Directions

1
Soak gelatine in cold water. Put buttermilk in a bowl. Mix with sugar and lemon juice. Wash the currants. Put four panicles aside and pluck the remaining berries from the stalks. Dissolve the gelatine in a pot at low heat.
2
Add 4 tablespoons of buttermilk and stir into the remaining buttermilk. Chill for 5-10 minutes until the mixture begins to gel slightly. Stir and fold in currants. Pour jelly into four glasses and chill for about 2 hours. Serve decorated with mint, 1 currant panicle and biscuit wafers
3
waiting time approx. 2 1/4 hours