Fruit Jelly With Cream
|Red currants||1 2⁄3 Pound|
|Raspberries||1 2⁄3 Pound|
|Water||8 Cup (128 tbs)|
|Vanilla extract||To Taste|
|Potato flour/Cornstarch||1⁄2 Cup (8 tbs)|
|Sugar||1 Tablespoon (For Garnish)|
|Slivered almonds||1 Tablespoon (For Garnish)|
|Whipped cream||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Garnish)|
Cook currants and raspberries in water in saucepan.
Press through fine sieve or cloth; return liquid to saucepan.
Stir in sugar and vanilla.
Blend 1/4 cup of the liquid with potato flour.
Bring remaining juice to a boil.
Stir in potato flour mixture.
Cook until thickened, stirring constantly.
Spoon into serving dish.
Garnish with sugar and slivered almonds.
Serve with whipped cream.