Currant jelly and advocaat cream

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Wash the currants (put 1 panicle aside for decoration) and remove the berries from the stems. Bring the fruit and 1/4 litre of water to the boil.

2. 2

   Add 200 g sugar and simmer for about 10 minutes. Pass through a sieve. Squeeze the gelatine and dissolve in the hot juice. Pour into a bowl and chill for about 3 hours. Whip cream until stiff for serving.

3. 3

   Let the remaining sugar trickle in. Fold in the egg liqueur. Serve the jelly decorated with the panicle and mint.