Milk and Red Currant Gelatin Dessert

Cooking method

1. Step 1:

   

   To make this milk and red currant gelatin dessert, gather your ingredients: heavy cream, milk, sugar, gelatin, water, and fresh red currants.

2. Step 2:

   

   Sprinkle the gelatin over room-temperature water (use boiled, then cooled water) and let it bloom for 20 minutes.

3. Step 3:

   

   Combine the cream and milk, then stir in 35 grams of the sugar. Warm the mixture over low heat, stirring often, but don't let it come to a boil.

4. Step 4:

   

   Melt the bloomed gelatin in a water bath (or over very low heat), stirring constantly. Do not let it boil.

5. Step 5:

   

   Pour the dissolved gelatin into the warm milk mixture and stir well. Let it cool to room temperature.

6. Step 6:

   

   Pull the red currants off their stems, then rinse and pat them dry.

7. Step 7:

   

   Put the berries in a saucepan and add the remaining sugar. Bring to a boil over medium heat, then reduce to low and simmer until the berries soften and the sugar fully dissolves.

8. Step 8:

   

   Press the berry mixture through a fine-mesh sieve.

9. Step 9:

   

   You'll end up with a smooth berry purée.

10. Step 10:

    

    Set aside some of the milk mixture to combine with the berry purée later. Pour the rest into your serving glasses or molds. For a layered look, tilt the molds at a slight angle.

11. Step 11:

    

    Refrigerate the glasses to chill. The mixture will set firmly in about 1 1/2 to 2 hours.

12. Step 12:

    

    Stir the reserved milk mixture together with the berry purée until combined.

13. Step 13:

    

    Pour the colored layer over the set jelly and return it to the refrigerator for another 2 hours.

14. Step 14:

    

    Garnish the finished dessert with sprigs of red currant. Enjoy!