Bauhaus Recipe: »Jelly Cubes«

Bauhaus Recipe: »Blackcurrant & Cassis Jelly Cubes«

• Makes: 6 jellies
• You will need a silicone ice cube mould for large (4.5cm) ice cubes

Ingredients:

• 600 g blackcurrants
• 50 ml cassis
• 150 g caster sugar
• Juice of 1 lemon
• 6 gelatine leaves

1. Put the gelatine leaves into cold water and leave to soak for 5 minutes.
2. Wash the blackcurrants and put into a saucepan with 250ml water, the sugar and lemon juice.
3. Cook for 2-3 minutes over a medium heat until the fruits are softened.
4. Put a clean muslin cloth into a sieve and place over a bowl or jug. Pour the fruits into the sieve and leave the juices to drip into the bowl/jug.
5. Use a wooden spoon to press some more liquid through if needed. Now take the gelatine out of the water and squeeze the remaining water out.
6. Add to the fruit juice and stir until dissolved. Add the cassis and then pour the liquid into the ice cube mould.
7. Leave to cool before refrigerating for at least 2 hours. Serve the jellies on their own or garnished with fruits and cream.