Sunday, August 14, 2011

Homemade red & white currant jello

My local produce market had red and white currants (and gooseberries!) the other day.

I've never had fresh currants before - have you?
They are tart - but have a distinct flavor, kind of like ume (Japanese plum).

Since they were a little too tart to eat as is, and I didn't want to adulterate it with tons of sugar or cream, I decided to make them into a simple jello.

Fresh currant jello

1 6oz pack of fresh currants
2 cups of water
3 ~4 packets of Splenda or 1/8 cup sugar (adjust to taste)
1 7g packet of unflavored Knox gelatin


Reserve 1/3 cup of the water and sprinkle gelatin little by little into it. Let stand.

Pluck the currants off of the branches and place into a measuring cup. It should yield about 1 cup of fruit.
Place the fruit and the rest of the water into a small pot, bring to a boil, then simmer for 10 minutes or until the fruit is soft enough to mash with a spatula. Strain juice into a bowl.

Add Splenda/sugar and softened gelatin to the hot juice. Mix well.

Pour into individual cups or container. Chill in the refrigerator for 2~3 hours.

You can use the above recipe with any kind of berries or grapes.
If you have more (or less) fruit than the specified amount, just make sure that the amount of water is twice as much as the fruit, and you're using 7g of gelatin per 2 cups. (So if you have a quart of fruit, simmer in 2 quarts of water. You'll need 4 packets of gelatin to solidify it all.)

If you want to make pretty jello layers, place the cups with the first jello in an ice bath until mostly hardened. Then carefully pour in the second jello on top using a spoon. The red currant jello is a brilliant pink color, so layering it with some yogurt mousse would make a great combination too.

To make jello using cold juice, just heat half of the juice and dissolve sugar & gelatin in it. Then add the rest of the juice. Alternatively, you can melt the water + gelatin mixture in the microwave for 30 seconds, then add it to cold juice.


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