Jelly with black currant

1. Gelatin pour 5 tbsp. l. cold water and leave to swell for 15 minutes. Black currant slightly unfrozen, put in a saucepan, add 0.75 cups of powdered sugar and 1 glass of cold water. Bring to a boil, reduce heat and cook for 20 minutes.
   
   
2. Strain the resulting broth through a sieve. 4 tbsp. l. syrup pour into a small bowl and set aside. Pour the remaining syrup into a clean container. Berries save.
   Pour 0.75 cups of water, port andliquor. Add the swollen gelatin and heat it over a small fire, stirring constantly and not boiling until completely dissolved. Pour the gelatin mixture into a container of currant syrup and mix well.



3. Rinse with cold water 6 small molds,let the water drain, but do not wipe with a towel. Pour the prepared blackcurrant mixture, allow to cool to room temperature, then put in the refrigerator for 6 hours. Prepare berry puree. In the blender pour the stored berry syrup, add the piled berries and whip until smooth. Wipe the mixture through a fine sieve. Add the remaining powdered sugar, cream and mix.



4. Conduct a thin knife along the edges of each mold withjelly. Dip them into hot water for 8-10 seconds. Then turn each mold on a serving serving plate. Spread around a few spoons of berry-cream puree. Before serving on the table put in the fridge. Before serving, decorate with fresh berries or mint leaves.

Liquor and port can not be added to the jelly, if you are preparing it for children.