Frozen currant jelly

Since the berries are frozen, they need to be given a little time to thaw. With the help of a blender, we grind the currant to a puree-like state, then rub it through a sieve to get a perfectly clean fruit pulp without skins and seeds at the exit.

Gelatin is soaked beforehand for half an hour (it is possible before preparing berries), at the rate of 1:3 (one spoonful of gelatin and three spoonfuls of water). The swollen gelatin must be brought to a homogeneous liquid state, for which we put it in a water bath, and stirring continuously, melt it to the desired consistency along with sugar. The sugar should completely dissolve. Usually 5-7 minutes are enough for this (sometimes it is advised to use a microwave oven, but for some reason I do not like this method, since you can skip the boiling of gelatin in it, which will completely and irrevocably spoil it).

Combine gelatin with fruit puree, mix and pour into molds. We put it in the refrigerator.

After an hour and a half, take out the dessert, decorate it with coconut chips and enjoy!