|Black currant puree||1⁄4 Pint|
|Water/3/4 pt. blackcurrant juice||1⁄2 Pint|
Heat the gelatine slowly in the juice or puree and water until dissolved.
Add sugar if necessary.
Cool, then whisk briskly until a thick foam is produced.
When the whisk leaves a trail in the foam, pile quickly into a glass dish.